Ingredients:

8 medium tomatoes
1 medium onion — chopped
2 carrots — peeled and thinly sliced
1 garlic clove — crushed
1 tablespoon brown sugar
1 tablespoon chopped fresh basil
1 tablespoon chopped parsley
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon pepper
3 cups chicken broth or bouillon

Directions:

Drop tomatoes in a pan of boiling water for 15 to 20 seconds immediately rinse with cold water. Remove skins.Cut in half crosswise squeeze out and discard seeds. Combine in slow-cooker with onions,carrots,garlic, brown sugar,basil,parsley,Worcestershire sauce,salt,pepper and broth (or bouillon). Cover and cook on LOW 5 to 6 hours or until vegetables are very soft. Puree in blender or food processor fitted with metal blade. Serve in individual bowls.