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Stewed Tomatoes

4 large tomatoes
2 tablespoons butter
1 medium onion -- thinly sliced
1/2 cup celery -- chopped
1/4 cup green pepper -- chopped
1/2 teaspoon sugar
1/2 teaspoon dried sweet basil
1 small bay leaf
1 teaspoon salt
1/8 teaspoon pepper
2 tablespoons parsley -- chopped

Quickly dip tomatoes in boiling water; remove skin. Quarter tomatoes; remove core and seeds. In slow cooker, combine all ingredients except parsley. Cover and cook on low for 8 to 9 hours. Remove bay leaf. Sprinkle top with parsley.

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