Stewed Tomatoes
Homemade stewed tomatoes from the slow cooker.
Slightly adapted From Diana Rattray, Your Guide to Southern U.S. Cuisine.
INGREDIENTS:
6 to 8 ripe tomatoes
2 tablespoons non-dairy margarine
1 medium onion, thinly sliced
3/4 cup chopped celery
1/2 cup chopped green pepper
approx 3 tablespoons natural (or turbinado) sugar
1 small bay leaf
1 teaspoon salt
1/8 teaspoon pepper
PREPARATION:
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.
Slightly adapted From Diana Rattray, Your Guide to Southern U.S. Cuisine.
INGREDIENTS:
6 to 8 ripe tomatoes
2 tablespoons non-dairy margarine
1 medium onion, thinly sliced
3/4 cup chopped celery
1/2 cup chopped green pepper
approx 3 tablespoons natural (or turbinado) sugar
1 small bay leaf
1 teaspoon salt
1/8 teaspoon pepper
PREPARATION:
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.