Stewed Tomatoes


4 or 5 large ripe tomatoes
2 T. butter or margarine
1 medium onion, thinly slice
1/2 c. chopped celery
1/4 c. chopped green bell pepper
1/2 t. sugar
1/2 t. dried sweet basil
1 small bay leaf
1 t. salt
1/8 t. pepper
2 T. chopped parsley

Quickly dip tomatoes in boiling water; remove skins and quarter; remove core and seeds. Combine all ingredients except parsley in crockpot. Cover and cook on LOW for 8 to 9 hours. Remove bay leaf. Sprinkle top with parsley.