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Ingredientes
- 6 lrg Ripe tomatoes (up to 8)
- 2 Tbsp. Butter or possibly margarine
- 1 med Onion, thinly sliced
- 1/2 c. Minced celery
- 1/4 c. Minced green pepper
- 1/2 tsp Sugar
- 1/2 tsp Dry sweet basil
- 1 sm Bay leaf
- 1 tsp Salt
- 1/8 tsp Pepper
- 2 Tbsp. Minced parsley
Direcciones
- Quickly dip tomatoes in boiling water; remove skin. Quarter tomatoes and remove core and seeds. In crock-pot, combine all ingredients except parsley. Cover and cook on low 8 to 10 hrs. Remove bay leaf. Sprinkle top with parsley.
- Makes 4 to 5 servings.
- Note: Recipe can be doubled and stillfit in a 3 1/2 qt crock-pot.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 97g | |
| Recipe makes 4 servings | |
| Calories 78 | |
| Calories from Fat 53 | 68% |
| Total Fat 6.0g | 8% |
| Saturated Fat 3.7g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 636mg | 27% |
| Potassium 195mg | 6% |
| Total Carbs 6.06g | 2% |
| Dietary Fiber 1.6g | 5% |
| Sugars 3.07g | 2% |
| Protein 0.98g | 2% |
