Stewed Tomatoes
Prep:
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Cook:
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Ingredients
4 to 5 large ripe tomatoes
2 TBSP butter
1 medium onion, thinly sliced
½ cup chopped celery
¼ cup chopped green pepper
½ tsp honey
½ tsp dried sweet basil
1 small bay leaf
1 tsp salt
⅛ tsp pepper
2 TBSP chopped parsley
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4 to 5 large ripe tomatoes
2 TBSP (28 grams) butter
1 medium onion, thinly sliced
50 grams chopped celery
28 grams chopped green pepper
½ tsp (2.5 ml) honey
½ tsp (2.5 ml) dried sweet basil
1 small bay leaf
1 tsp (5 ml) salt
⅛ tsp (0.625 ml) pepper
2 TBSP (30 ml) chopped parsley
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Rating
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Dietary Therapies
SCD
mSCD
IBD-AID P3
Dietary Requirements
Grain-Free
Gluten-Free
Lactose-Free
Vegetarian
Egg Free
Nut Free
Soy Free
Instructions
- Dip tomatoes in boiling water; remove skin.
- Quarter tomatoes; remove core and seeds.
- Combine all ingredients in crockpot except parsley.
- Cover and cook on low for 8 to 9 hours
- Remove bay leaf.
- Sprinkle top with parsley
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Nutritional Info
Storage
Notes
Used with permission from
SCD Recipe
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