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Title: Crock-Pot Stewed Tomatoes Categories: Vegetables Yield: 4 Servings 6 lg Ripe tomatoes (up to 8) 2 tb Butter or margarine 1 md Onion; thinly sliced 1/2 c Chopped celery 1/4 c Chopped green pepper 1/2 ts Sugar 1/2 ts Dried sweet basil 1 sm Bay leaf 1 ts Salt 1/8 ts Pepper 2 tb 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. Posted to recipelu-digest Volume 01 Number 279 by "Diane Geary" |