Peppers and Meatballs Sandwiches

• 2 28 ounce cans crushed tomatoes
• 2 Tablespoons olive oil
• 2 clove garlic, chopped
• 1/4-1/2 teaspoon red pepper flakes
• 1/4 cup fresh parsley, chopped
• 8 basil leaves, chopped
• salt and pepper to taste
• 2 pounds Italian style meatballs
• 6 green bell peppers, sliced into strips
• Torpedo rolls
• Provolone cheese, sliced

Directions

Heat the olive oil in a large pot or Dutch oven. When the oil starts to shimmer add the red pepper flakes and chopped garlic. Add the bell peppers. Stir together and cook for 2-3 minutes.

Add the crushed tomatoes, parsley and basil. Stir and season with salt and pepper to taste. Bring the sauce to a boil and add the meatballs. Bring the sauce back to a boil, reduce the heat to a low simmer and cover the pot so that the lid is ajar. Cook the sauce very slowly on top of the stove for two hours, stirring occasionally to be sure the sauce doesn't stick to the pan and burn. If it seems too thick add a little water.

To make your sandwiches, preheat the oven to 425 degrees F and slice the torpedo rolls without cutting all the way through. Open the rolls up, like a book. Spoon sauce and tomatoes into the rolls. Top with the meatballs and then the sliced provolone cheese. Place the sandwiches into the hot oven for 2-3 minutes, until the cheese has melted and the rolls have warmed.