Crock-Pot Stewed Tomatoes

Grrrrrgh!
Course : Tomatoes
From: HungryMonster.com
Serves: 4
 

Ingredients:

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
 

Preparation:

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.