Pierogies in Pepper-Shallot Sauce
- 5 crushed tomatoes
- 1 shallot thinly sliced
- 1 c chopped sweet green peppers
- 1/2 tsp. olive oil
- 1/2 tsp. red wine vinegar
- 1/2 tsp. Italian herb seasoning
- 1/2 tsp. black pepper
- 1 lb. potato-filled pierogies fresh or frozen
- Combine all ingredients except pierogies in Crock-Pot.
- Cover and cook on LOW for 5 hours or on HIGH for 3-4 hours.
- Add pierogies.
- Cover and cook for 1 hour.