Pierogies In Pepper Shallot Sauce (Crock Pot) - cooking recipe

Ingredients

1 (28 ounce) can crushed tomatoes
1 shallot, thinly sliced
1 cup chopped green bell pepper
1 tablespoon olive oil
1/2 tablespoon red wine vinegar
1/2 - 1 teaspoon dried Italian seasoning
black pepper
1 lb potato-filled pierogi, fresh or frozen (if frozen, thaw before adding them to sauce)

Preparation

In a 5-6 quart slow cooker, combine the crushed tomatoes, shallots, peppers, oil, vinegar, Italian seasoning and black pepper.
Cover, and cook on LOW for 5-9 hours, OR on HIGH for 4-5 hours.
Add in the pierogies; cover, and cook for 1 hour.