STEWED TOMATOES

STEWED TOMATOES


  • 6 to 8 ripe tomatoes
  • 2 tablespoons margarine
  • 1 medium onion, thinly sliced
  • 3/4 cup chopped celery
  • 1/2 cup chopped green pepper
  • 3 tablespoons sugar (more or less)
  • 1 small bay leaf
  • 1 teaspoon salt
  • 1/8 teaspoon pepper

Core tomatoes; place in boiling water for about 15 to 20 seconds, then
into ice water to cool quickly; peel. Cut tomatoes in wedges. In Crock
Pot, combine all ingredients. Cover and cook on low 8-9 hours.
Remove bay leaf. Sprinkle top with parsley, if desired. Serve as a side
dish or freeze in portions for soups or other recipes.
Serves 6.
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