Slow Cooker Meatballs with Roasted Red Pepper Sauce *

 2 pounds frozen meatballs, thawed

1 jar (16 oz) roasted red bell peppers, drained

1/4 cup grated parmesan cheese

1/2 cup italian dressing

1 jar (26 oz) marinara sauce

2 plum tomatoes

Pasta or Hoagie Rolls

Place meatballs in slow cooker.  Place bell peppers in blender and blend until smooth.  Add cheese and italian dressing; cover and blend until mixed.  Add marinara sauce and pulse until blended.  Add tomatoes and pulse until blended. Pour sauce over meatballs. Cover and cook on low heat setting 6-7 hours.  Stir before serving.  Serve over pasta or over hoagie rolls.

Serves 12