STEWED TOMATOES IN CROCKPOT
Homemade stewed tomatoes from the crockpot for freezing. When the tomatoes are abundant this is a great way to use some of them and have stewed tomatoes for dishes when the winds are cold and the snow is blowing outside and you're all warm and ready to dig in to some good food.
6 to 8 ripe tomatoes
2 tablespoons margarine (I use bacon grease)
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
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.
Recipe may be doubled.