Stewed Tomatoes
Crockpot stewed tomatoes
AmericanChickenIntermediate240 minBy Northstar
Ingredients
Servings
6
- 6 to 8 ripe tomatoes
- 2 tbsp margarine
- 1 medium onion, thinly sliced
- 0.8 cup chopped celery
- 0.5 cup chopped green pepper
- 3 tbsp sugar, more or less
- 1 small bay leaf
- 1 tsp salt
- 1/8 tsp 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.
- dish or freeze in portions for soups or other recipes.
- Serves 6.
Instructions
- 1
Remove bay leaf. Sprinkle top with parsley, if desired. Serve as a side
Tags
crockpotslow-cooker