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
