Old Fashioned Stewed Tomatoes Recipe
Ingredients
| Ripe tomatoes | 5 Large | |
| Butter/Margarine | 2 Tablespoon | |
| Onion | 1 , thinly sliced | |
| Celery | 1/2 Cup (16 tbs), chopped | |
| Green bell pepper | 1/4 Cup (16 tbs), chopped | |
| Sugar | 1/2 Teaspoon | |
| Basil | 1 Tablespoon, chopped | |
| Parsley | 1 Tablespoon, chopped | |
| Bay Leaf | 1 | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Croutons | 1 Cup (16 tbs), seasoned |
Directions
GETTING READY
1.Dip the tomtoes first in the boiling water for 20-30 seconds and immediately after in the bowl of cold water.
2.Remove the skin of toamtoes and cut them in two halves.
3.Remove the core and seeds of tomatoes and chop them coarsely.
MAKING
4.In a slow cooker, add chopped tomatoes, margarine or butter, onion, celery, bell pepper, sugar, basil, parsley, bay leaf, salt and pepper.
5.Cover the cooker with a lid and cook the ingredients for 6-6 hrs. on LOW heat.
7.Once done, remove the bay leaves from the dish and keep them aside.
SERVING
8.Serve the dish by topping with croutons.
1.Dip the tomtoes first in the boiling water for 20-30 seconds and immediately after in the bowl of cold water.
2.Remove the skin of toamtoes and cut them in two halves.
3.Remove the core and seeds of tomatoes and chop them coarsely.
MAKING
4.In a slow cooker, add chopped tomatoes, margarine or butter, onion, celery, bell pepper, sugar, basil, parsley, bay leaf, salt and pepper.
5.Cover the cooker with a lid and cook the ingredients for 6-6 hrs. on LOW heat.
7.Once done, remove the bay leaves from the dish and keep them aside.
SERVING
8.Serve the dish by topping with croutons.
Chef
