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STEWED TOMATOES [print]
Ingredients
4 to 5 large ripe tomatoes
2 tablespoons butter 1 medium onion, thinly sliced 1/2 cup chopped celery 1/4 cup chopped green pepper 1/2 teaspoon honey 1/2 teaspoon dried sweet basil 1 small bay leaf 1 teaspoon salt 1/8 teaspoon pepper 2 tablespoons chopped parsley Instructions
1. Dip tomatoes in boiling water; remove skin.
2. Quarter tomatoes; remove core and seeds. 3. Combine all ingredients in crock-pot, except parsley. 4. Cover and cook on low for 8 to 9 hours 5. Remove bay leaf. Sprinkle top with parsley 
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