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Crock Pot Stewed Tomatoes
Sent in by: Linda



Just stick the tomatoes in the crockpot and let the cooking get done while you work!

6 whole to 8 large ripe tomatoes
2 tablespoons butter or margarine
1 medium onion -- thinly sliced
1/2 cup chopped celery
1/4 cup chopped green pepper
1/2 teaspoon sugar
1/2 teaspoon dried sweet basil
1 small bay leaf
1 teaspoon salt
1/8 teaspoon pepper
2 tablespoons chopped parsley


Quickly dip tomatoes in boiling water; remove skin. Quarter tomatoes and remove core and seeds.
In crock-pot, combine all ingredients except parsley.
Cover and cook on low 8 to 10 hours. Remove bay leaf. Sprinkle top with parsley.
Makes 4 to 5 servings.
Note: Recipe can be doubled and still fit in a 3 1/2 quart crock-pot.