Tomatoes and Pierogi
You can use canned whole tomatoes in this recipe if the fresh ones are not in top condition. Drain well and cut the tomatoes in half; add when directed in recipe.
SERVES 4
INGREDIENTS
- 1 cup vegetable broth
- ½ teaspoon dried thyme leaves
- 1 16-ounce package frozen pierogies
- 2 cups frozen baby peas
- 3 tomatoes, cut into wedges
In heavy saucepan, combine vegetable broth and thyme. Bring to a boil over high heat.
Add pierogies, bring to a simmer, lower heat to medium, and cover. Simmer for 5 to 7 minutes, until pierogies are almost hot.
Add baby peas and tomatoes, cover, bring to a simmer, and cook for 3 to 5 minutes longer, or until pierogies are heated through and vegetables are hot. Serve immediately.
Pierogies
Pierogies are large pasta half rounds that are stuffed with mashed potatoes and seasonings, usually onion and cheese. They are a Polish or Hungarian specialty that is sold individually frozen. They cook in only a few minutes and can be dressed with any pasta sauce.
