Stewed Tomatoes

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

Directions:
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.
STREUSEL POUND CAKE
1 pkg. pound cake mix (16 oz.) size
e-book://Pages/crockpot_recipes.htm 2/16/2003
Crockpot Recipes of 245