Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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.