**Italian or plum tomatoes are ideal for this dish, but regular tomatoes may be used.

Drop tomatoes in a pan of boiling water for 15 to 20 seconds; immediately rinse with cold water. Remove skins. Cut in half crosswise; squeeze out and discard seeds. Combine in slow-cooker with onions, carrots, garlic, brown sugar, basil, parsley, Worcestershire sauce, salt, pepper and broth or bouillon. Cover and cook on Low 5 to 6 hours or until vegetables are very soft. Puree in blender or food processor fitted with metal blade. Serve in individual bowls. Makes 6 servings.

& Howard Fisher). I got from West Slope library. Isbn is: 1-55561-046-3

Typos by Brenda Adams <adamsfmle@sprintmail. Com>; mc post 7/9/97