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Pierogies in Pepper Shallot Sauce

1 can (28 ounces) crushed tomatoes
1 shallot, thinly sliced
1 cup chopped sweet green peppers
1/2 teaspoon olive oil
1/2 tablespoon red wine vinegar
1/2 teaspoon Italian herb seasoning
1/2 teaspoon black pepper
1 pound potato-filled pierogies, fresh or frozen


Combine the tomatoes, shallots, peppers, oil, vinegar, seasoning, and black pepper in a slow cooker. Cover and cook on low for 5 to 9 hours or on HIGH for 3 1/2 to 5 hours. Add the pierogies. Cover and cook for 1 hour.

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