Recipe of the Week: Stewed Tomatoes, by Jean L.

Ingredients:

• 4 or 5 ripe tomatoes
• 2 tbs butter or margarine
• 1 medium onion, thinly sliced
• 1/2 cup chopped celery
• 1/4 cup chopped green pepper
• 1/2 tsp sugar
• 1/2 tsp dried sweet basil
• 1 small bay leaf
• 1 tsp salt
• 1/8 tsp pepper
• 2 tbs chopped parsley

Directions:

1. Quickly dip tomatoes in boiling water, then remove their skins
2. Quarter tomatoes; remove the core and seeds.
3. In a pot, combine all ingredients except parsley.
4. Cover and cook on low for 8 to 9 hours.
5. Remove bay leaf.
6. Sprinkle to top with parsley.

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