1 (16.9-ounce) package Mrs. T's Frozen Potato and Onion or Potato and Cheddar Cheese Pierogies
1 (6.5-ounce) jar sun-dried tomatoes in olive oil
1 cup coarsely chopped onion
1 teaspoon minced garlic
Servings: 6
Boil pierogies according to package directions; drain and keep warm in the saucepan. Drain oil from tomatoes; if needed, add additional oil to make 1/4 cup; set aside. Chop tomatoes and set aside. In a large non-stick skillet, heat reserved oil until hot. Add onion and garlic; cook and stir until tender, about 5 minutes. Stir in tomatoes and drained pierogies; heat until hot, about 2 minutes.
Yield: 5 cups
1 (6.5-ounce) jar sun-dried tomatoes in olive oil
1 cup coarsely chopped onion
1 teaspoon minced garlic
Servings: 6
Boil pierogies according to package directions; drain and keep warm in the saucepan. Drain oil from tomatoes; if needed, add additional oil to make 1/4 cup; set aside. Chop tomatoes and set aside. In a large non-stick skillet, heat reserved oil until hot. Add onion and garlic; cook and stir until tender, about 5 minutes. Stir in tomatoes and drained pierogies; heat until hot, about 2 minutes.
Yield: 5 cups
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