Stewed Tomatoes

Ingredients:

• 6 to 8 ripe tomatoes
• 2 tablespoons margarine
• 1 medium onion, thinly sliced
• 3/4 cup chopped celery
• 1/2 cup chopped green pepper
• 3 tablespoons sugar (more or less)
• 1 small bay leaf
• 1 teaspoon salt
• 1/8 teaspoon pepper

Preparation:

Core tomatoes; place in boiling water for about 15 to 20 seconds, then into ice water to cool quickly; peel. Cut tomatoes in wedges. In Crock Pot, 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.