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 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.
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.
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.
- 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
- Preheat the oven at 400F.
- Spray and oven safe dish with cooking spray.
- Add in the tomatoes, onions and garlic.
- Bake for 20 minutes.
- Bring a large pot of water to a boil.
- Add in the perogies and boil them for 3 minutes.
- Remove the perogies from the water and set aside.
- After 20 minutes, remove the tomatoes from the oven and mix in 2 tbsp of balsamic vinegar.
- Heat up 1 tbsp of olive oil in a non stick pan and sear the perogies for 2 to 3 minutes.
- Add in the tomatoes, salt and pepper to taste and garnish with fresh basil.