Perogies with Cherry Tomatoes and Balsamic Vinegar

Perogies with Cherry Tomatoes and Balsamic Vinegar, mc2creativeliving.com

Perogies with Cherry Tomatoes and Balsamic Vinegar

It has been a while since we ate Perogies in this house. It’s funny how sometimes I forget about foods that I truly enjoy. I guess having a food blog forces me to try as many different recipes as possible, and in the process, I forget about some of my favourites.

Perogies with Cherry Tomatoes and Balsamic Vinegar, mc2creativeliving.com


Perogies are a delicious and versatile ingredient, and before I hear you say, “ but Perogies are a lot of work to make”, and you would probably be right, although I have no idea!!!! That’s because I don’t make my Perogies from scratch.

Perogies with Cherry Tomatoes and Balsamic Vinegar, mc2creativeliving.com

There is no need to make them from scratch when you can find awesome frozen Perogies. I have always used Pelmen’s Perogies. They are simply delicious, and of the highest quality on the market.

Perogies with Cherry Tomatoes and Balsamic Vinegar, mc2creativeliving.com

This is a very simply recipe that includes one of my favourites, the cherry tomatoes. As you probably already know, cherry tomatoes are one of the many things I like to grow indoors in my Aerogarden. To be more accurate, I grow tiny tim tomatoes, which are very similar to cherry tomatoes. The plant is simply more compact and only gets about 12” tall.

Perogies with Cherry Tomatoes and Balsamic Vinegar, mc2creativeliving.com

Perogies with Cherry Tomatoes and Balsamic Vinegar
 
Author:
Recipe type: Main Dish
Serves: 2
Prep time:
Cook time:
Total time:
 
Ingredients
  • 1/2 bag of potato and fried onion perogies
  • 12 cherry tomatoes (cut in half)
  • 2 green onions (chopped)
  • 2 garlic cloves (sliced)
  • 2 tbsp of balsamic vinegar
  • 1 tbsp of olive oil
  • Salt and pepper to taste
  • Fresh basil to garnish
Directions
  1. Preheat the oven at 400F.
  2. Spray and oven safe dish with cooking spray.
  3. Add in the tomatoes, onions and garlic.
  4. Bake for 20 minutes.
  5. Bring a large pot of water to a boil.
  6. Add in the perogies and boil them for 3 minutes.
  7. Remove the perogies from the water and set aside.
  8. After 20 minutes, remove the tomatoes from the oven and mix in 2 tbsp of balsamic vinegar.
  9. Heat up 1 tbsp of olive oil in a non stick pan and sear the perogies for 2 to 3 minutes.
  10. Add in the tomatoes, salt and pepper to taste and garnish with fresh basil.

 

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