Crock-Pot Stewed Tomatoes |
Course : Tomatoes
Serves: 4 |
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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 |
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Preparation / Directions:
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.
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