Perogy Bacon And Tomato Toss Skillet

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 3
• 8 slices bacon, chopped
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 teaspoon dried thyme
• 1 (19 ounce) can tomatoes or 1 (19 ounce) can 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)

Recipe

• 1 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.
• 2 add tomatoes, salt and pepper, and sugar; bring to a boil, breaking up tomatoes with back of spoon.
• 3 cook sauce over medium heat for 10 to 12 minutes or until thickened slightly.
• 4 while sauce is cooking, boil cheemo perogy according to package directions in a large pot. drain well and return cooked perogy to the pot.
• 5 add parsley to the sauce.
• 6 add sauce to the perogy. gently turn perogy in the sauce with a spatula to coat well.
• 7 serve immediately with grated parmesan cheese and/or sour cream.