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Stewed Tomatoes
SUBMITTED BY: susan Category: Stews
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.
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