Ingredients:
8 slices bacon, chopped
1 onions, chopped
3 garlic cloves, minced
1 teaspoon dried thyme
1 (19 ounce) cans tomatoes or 1 (19 ounce) cans crushed tomatoes
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon granulated sugar
12 -14 frozen potatoes, and cheese perogy ( Cheemo potato and cheddar cheese)
1/4 cup fresh parsley, chopped
grated parmesan cheese (optional)
sour cream (optional)
Directions:
In a deep skillet, cook chopped bacon, chopped onion, garlic and thyme, stirring occasionally, for 5 to 7 minutes or until bacon is browned. Spoon off fat.
Add tomatoes, salt and pepper, and sugar; bring to a boil, breaking up tomatoes with back of spoon.
Cook sauce over medium heat for 10 to 12 minutes or until thickened slightly.
While sauce is cooking, boil Cheemo perogy according to package directions in a large pot. Drain well and return cooked perogy to the pot.
Add parsley to the sauce.
Add sauce to the perogy. Gently turn perogy in the sauce with a spatula to coat well.
Serve immediately with grated Parmesan Cheese and/or sour cream.
Servings: 3-4
Time preparation: 10 min.
Time total: 35 min.