Crockpot Stewed Tomatoes

Stew up a mess of tomatoes in your crockpot!

Crockpot Stewed Tomatoes

6 whole to 8 large ripe tomatoes
2 tablespoons butter
1 medium onion, thinly sliced
1/2 cup chopped celery
1/4 cup chopped green pepper
1/2 tsp sugar
1/2 tsp dried sweet basil
1 small bay leaf
1 tsp salt
1/8 tsp pepper
2 Tbs chopped parsley
2 cloves garlic, chopped

Quickly dip tomatoes in boiling water; remove skin. Quarter tomatoes and remove core and seeds. In crockpot, 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 crockpot.

Josh Day
Editor, Crockpot Crazy
http://www.crockpotrecipes101.com/