These homemade stewed tomatoes are a snap to prepare and cook in the slow cooker, and they are so much better than canned.
- 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.
Recipe may be doubled.