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‘Lycopene’ On Black

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Stewed Tomatoes
Homemade stewed tomatoes from the slow cooker.

* 6 to 8 ripe tomatoes
* 2 tablespoons margarine
* 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

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. Remove bay leaf. Sprinkle top with parsley, if desired. Serve as a side dish or freeze in portions for soups or other recipes.

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