Fannie’s Stewed Tomatoes – Crockpot

Fannie’s Stewed Tomatoes

 

6 to 8 whole, 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.

 

 

Borrowed from Chet’s Crock – go sign up here .