If you have a bumper crop of fresh ripe tomatoes, this is a great way to use some of them. If you use plum tomatoes, you will have less watery results (since they are smaller, use 10 to 12). Otherwise, once the tomatoes are tender you can remove the lid and cook uncovered to reduce the liquid. Serve as a side dish or spoon over pasta or rice. You can also portion and freeze the tomatoes for use in soups or stews. When freezing, be sure to leave about 1 inch of headroom to allow for expansion. Properly stored in a tightly sealed container, the tomatoes will keep well in the freezer for several months.

Cook Time: 5 to 6 hours
Yield: Serves 6

Ingredients
6 to 8 large ripe tomatoes, quartered
1 tablespoon olive oil
one medium-size yellow onion, chopped
1/2 cup chopped celery
one half small green Bell pepper (optional), seeded and chopped
2 teaspoon sugar, or to taste
one Bay leaf new line 3/4 teaspoon salt, or to taste
1/8 teaspoon freshly ground black pepper

How to Make
1. Place the tomatoes in a pot of boiling water for 15 to 20 seconds, then into ice water to cool quickly. Peel the tomatoes, then cut them into quarters and seed. Transfer to a 3 1/2 to 4 quart slow cooker.
2. Heat the oil in a large skillet over medium heat, add the onion, celery, and Bell pepper, if using. Cover and cook until softened, about 5 min. Transferred to the slow cooker. Add the sugar, Bay leaf, salt, and pepper and stir to combine. Cover and cook on low for 5 to 6 hours. Remove the bay leaf before eating.