Ingredients:

6 to 8 ripe tomatoes
2 tablespoons margarine
1 medium onion, thinly sliced
3/4 cup chopped celery
1/2 cup chopped green pepper
3 tablespoons sugar (more or less)
1 small bay leaf
1 teaspoon salt
1/8 teaspoon pepper

Directions:

Core tomatoes place in boiling water for about 15 to 20 seconds then into ice water to cool quickly peel.Cut tomatoes in wedges.In Crock Pot combine all ingredients.Cover and cook on low 8-9 hours. Remove bay leaf.Sprinkle top with parsley if desired.