Stanley's Stewed Tomatoes

6 to 8 ripe tomatoes
2 Tbs butter
1 medium onion, thinly sliced
3/4 cup chopped celery
1/2 cup chopped green pepper
3 Tbs 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 crockpot, 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. Recipe may be doubled.

Josh Day
Editor, Crockpot Recipes
http://crockpotrecipes101.com