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 too.
Recipe is by Julie Kay.
Makes 4 cups.
6 to 8 fresh tomatoes, peeled and cubed
2 stalks celery, chopped
1 bell pepper, chopped
1 onion, chopped
1 tsp. Italian seasoning
1 tbl. sugar
1. Place chopped tomatoes into slow cooker with all other ingredients.
2. Cook on Low for 4 hours.
3. Refrigerate until cool and freeze in portion-size containers for future use.