8 tomatoes
1 medium onion
1/2 cup green pepper
1 small bay leaf
2 T. margarine
1/2 cup celery (optional - I usually leave this out)
3 T. sugar
1 tsp. salt
1/8 tsp. pepper
Chop the veggies and put everything in a slow cooker. Cook on low 8 hours, then remove the bay leaf. I put this in pint jars and freeze them, then I use them in chili and other recipes that call for stewed tomatoes.
