Courtesy of our free Healthy Crockpot Recipes Newsletter
- 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 into 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.
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