Meatball Sub Filling

1. Puree tomatoes in blender for a couple 2 seconds. 2. Add everything except for the meatballs to a pot and simmer about 20 minutes or heat on low in a crockpot for about an hour. 3. Add meatballs and simmer another 10 minutes. If eating tonight: Serve on buns, french loaf or even on top of spaghetti with melted mozzarella or provolone cheese. Freezing Instructions: Label freezer bag with cooking instructions. (Thaw. Reheat and serve) Let meatball mixture cool before adding to bag. Freeze flat. This meal can be thawed over night or thawed in the microwave just before meal time. Simmer on low before serving. 4. Place frozen meatballs in a bag then pour half the sauce into each bag (measures to be approx 3 1/2 cup sauce). Freeze flat. Thaw in fridge overnight. Reheat on stove top and serve 2. Dump tomato mixture into a mixing bowl. Pour in 2 cans of spaghetti sauce, garlic, seasonings and mix well. 3. For 3. Label freezer bags with directions. 4. Place frozen meatballs in a bag then pour half the sauce into each bag (measures to be approx 3 1/2 cup sauce). Freeze flat.