Fannie's Stewed Tomatoes 6 whole to 8 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 crock pot. Add hot peppers to spice it up for your taste. *~Sandy~* -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
