Roasted Red Pepper Meatballs

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.