4-5 lg. ripe tomatoes
2 tbsp. butter
1 sm. onion, thinly sliced
1/2 c. chopped celery
1/4 c. chopped green pepper
2 tbsp. sugar (more or less)
1/2 tsp. dried sweet basil
1 sm. bay leaf
2 tbsp. chopped parsley
1 tsp. salt
1/8 tsp. pepper

Dip tomatoes in boiling water; remove skin. Quarter tomatoes; remove core. In slow-cooking pot, combine all ingredients except parsley. Cover and cook on low 8-9 hours. Remove bay leaf. Sprinkle top with parsley. Serves 4-5.

Tip: For a little different taste cube up 3 slices of bread and add when other ingredients are added.