Try this Crock-Pot Stewed Tomatoes recipe, or contribute your own.
Suggest a better descriptionQuickly dip tomatoes in boiling water; remove skin. Quarter tomatoes and remove core and seeds. In crock-pot, combine all ingredients except parsley. Cover and cook on low 8 to 10 hours. Remove bay leaf. Sprinkle top with parsley. Makes 4 to 5 servings. Note: Recipe can be doubled and still fit in a 3 1/2 quart crock-pot. Posted to recipelu-digest Volume 01 Number 279 by "Diane Geary"
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Serving Size: 1 Serving (30g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 114 | ||
Calories from Fat: 103 (90%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.4g | 15 % | |
Saturated Fat 3.8g | 19 % | |
Monounsaturated Fat 4.5g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 12.3mg | 4 % | |
Sodium 10.9mg | 0 % | |
Potassium 63.4mg | 2 % | |
Total Carbohydrate 3.3g | 1 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 2.6g | ||
Protein 0.5g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 114
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