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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 .

 

 

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Comments on: "Fannie’s Stewed Tomatoes – Crockpot" (1)

  1. […] 21, 2008 · No Comments I posted a recipe for Fannie’s Stewed Tomatoes a couple of weeks ago, but I found this one today, so I thought I would offer it up to you […]

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