Ingredients

6 ripe tomatoes
2 Tbsp. margarine
1 medium onion thinly sliced
3/4 C. chopped celery
1/2 C. chopped green pepper
3 Tbsp. sugar more or less
1 small bay leaf
1 tsp. salt
1/8 tsp. freshly-ground black pepper

Cooking Instructions

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 to 9 hours. Remove bay leaf. Sprinkle top with parsley, if desired.
 
 
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