Slow Cooker Stewed Tomatoes - cooking recipe

Ingredients

8 large ripe tomatoes, homegrown is best
2 tablespoons butter
1 cup chopped sweet onion
1/2 cup chopped celery
1/2 cup chopped green pepper
3 tablespoons sugar
1 teaspoon salt
1/4 teaspoon white pepper
1/2 teaspoon thyme
1 bay leaf

Preparation

Wash and core the tomatoes; place in boiling water for about 15 to 20 seconds, then immediately into ice water to cool quickly. Peel (they should peel easily after the boil/quick-cool).
Cut tomatoes in wedges.
Place tomato wedges in slow cooker. Top with all remaining ingredients; stir lightly to mix.
Cover and cook on low for about 8 hours.
Remove the bay leaf when cooking is done.