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Categories:
olive oil onion garlic tomatoes tomato paste bay leaf basil oregano parsley flakes red pepper kosher salt pepper red peppers Parmesan cheese Italian dressing frozen meatballs
Viewed: 29 - Published at: a year agoIngredients
- 2 Tablespoons Olive Oil
- 13 cups Finely Chopped Onion
- 2 cloves Garlic, Minced
- 28 ounces, fluid Crushed Tomatoes
- 1 Tablespoon Tomato Paste
- 1 whole Dried Bay Leaf
- 1 teaspoon Dried Basil
- 1/2 teaspoons Dried Oregano
- 2 teaspoons Dried Parsley Flakes
- 1/2 teaspoons Crushed Red Pepper Flakes
- 1/2 Tablespoons Kosher Salt
- 1/4 teaspoons Pepper
- 7- 1/4 ounces, weight Jarred Roasted Red Peppers, Drained
- 1/4 cups Grated Parmesan Cheese
- 1/4 cups Italian Dressing (low-fat Or Fat-free Is Fine)
- 40 whole Frozen Meatballs, Storebought Or Homemade
Method
- 1.
- Heat olive oil over medium heat in a saucepan.
- Add onion and garlic and saute until golden, about 3-5 minutes.
- 2.
- Add crushed tomatoes, tomato paste, bay leaf, basil, oregano, parsley, crushed red pepper flakes, salt, and pepper, and stir.
- 3.
- Bring ingredients to a boil.
- Cover and reduce heat, simmering 1 hour.
- 4.
- Remove bay leaf.
- (If using sauce later, cool completely before storing in refrigerator or freezer.)
- 5.
- In a blender, puree roasted red peppers until smooth.
- Add cheese and dressing, and blend.
- Add marinara sauce and puree until smooth.
- 6.
- Add meatballs to slow cooker.
- Pour sauce over meatballs.
- 7.
- Cook on low 6-8 hours.
- 8.
- Serve alone as appetizers, over pasta, or on rolls with mozzarella or provolone cheese.
