STEWED TOMATOES
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
source: www.scdrecipe.com/recipes/print/96/
