Ingredients:

6 to 8 ripe tomatoes

2 tablespoons butter

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:

1. Core tomatoes; place in boiling water for about 15 to 20 seconds, then into ice water to cool quickly; peel.

2. 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.

Bon Appetit!