{"id":1151,"date":"2019-01-14T15:18:29","date_gmt":"2019-01-14T15:18:29","guid":{"rendered":"http:\/\/pelmen.com\/ca\/?p=1151"},"modified":"2025-06-23T16:06:42","modified_gmt":"2025-06-23T16:06:42","slug":"tomatoes-and-balsamic-vinegar","status":"publish","type":"post","link":"https:\/\/pelmen.com\/us\/tomatoes-and-balsamic-vinegar\/","title":{"rendered":"Tomatoes and Balsamic Vinegar"},"content":{"rendered":"<p>&nbsp;<\/p>\n<p><!--WPRM Recipe 75--><\/p>\n<div class=\"wprm-fallback-recipe\">\n<h2 class=\"wprm-fallback-recipe-name\">Tomatoes and Balsamic Vinegar<\/h2>\n<p>\t<img decoding=\"async\" class=\"wprm-fallback-recipe-image\" src=\"https:\/\/pelmen.com\/us\/wp-content\/uploads\/sites\/4\/2020\/06\/Perogies-with-cherry-tomatoe-and-balsamic-vinegar-150x150-1.jpg\" \/>\t<\/p>\n<p class=\"wprm-fallback-recipe-summary\">\n<div class=\"wprm-fallback-recipe-ingredients\">\n<ul>\n<li>1\/2 bag Pelmen Foods Perogies*<\/li>\n<li>12 cherry tomatoes (cut in half)<\/li>\n<li>2 green onions (chopped)<\/li>\n<li>2 garlic cloves (sliced)<\/li>\n<li>2 tbsp balsamic vinegar<\/li>\n<li>1 tbsp olive oil<\/li>\n<li>Salt and pepper (to taste)<\/li>\n<li>Fresh basil ( to garnish)<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-instructions\">\n<ol>\n<li>\n<p>1. Preheat oven to 400F.<\/p>\n<p>2. Spray the oven safe dish with cooking spray.<\/p>\n<p>3. Add in tomatoes, onions and garlic; drizzle with olive oil.<\/p>\n<p>4. Bake for 20 minutes.<\/p>\n<p>5. Bring a large pot of water to a boil. Add perogies and boil for 3 minutes, stirring occasionally.<\/p>\n<p>6. Remove perogies from the water and set aside.<\/p>\n<p>7. Remove tomatoes from the oven and mix in 2 tbsp of balsamic vinegar.<\/p>\n<p>8. Heat up 1 tbsp of olive oil in a non-stick pan and sear the perogies for 2 minutes on each side.<\/p>\n<p>9. Add in tomatoes.<\/p>\n<p>10. Garnish with fresh basil.<\/p>\n<\/li>\n<li>\n<p>*Use one of the following Pelmen Foods products for this recipe:<\/p>\n<p>\u2022 Pelmen Foods Potato &amp; Fried Onion Perogies<\/p>\n<p>\u2022 Pelmen Foods Potato &amp; Cheddar Perogies<\/p>\n<p>\u2022 Pelmen Foods Potato &amp; Cottage Cheese Perogies<\/p>\n<p>\u2022 Pelmen Foods Potato, Cheddar &amp; Bacon Perogies<\/p>\n<p>\u2022 Pelmen Foods Potato, Cheddar &amp; Onion Perogies<\/p>\n<p>\u2022 Pelmen Foods Potato, Cheddar &amp; Bacon Perogies<\/p>\n<p>\u2022 Pelmen Foods Potato, Herb &amp; Garlic Perogies<\/p>\n<p>\u2022 Pelmen Foods Potato, Spinach &amp; Feta Perogies<\/p>\n<\/li>\n<\/ol><\/div>\n<div class=\"wprm-fallback-recipe-notes\">\n\t\t\t<\/div>\n<\/div>\n<p><!--End WPRM Recipe--><\/p>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; Tomatoes and Balsamic Vinegar 1\/2 bag Pelmen Foods Perogies* 12 cherry tomatoes (cut in half) 2 green onions (chopped) 2 garlic cloves (sliced) 2 tbsp balsamic vinegar 1 tbsp olive oil Salt and pepper (to taste) Fresh basil ( to garnish) 1. Preheat oven to 400F. 2. Spray the oven safe dish with cooking [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":5285,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wpupg_custom_link":[],"wpupg_custom_link_behaviour":["default","default","default","default","default"],"wpupg_custom_image":["https:\/\/pelmen.com\/us\/wp-content\/uploads\/sites\/2\/2020\/07\/Perogies-with-cherry-tomatoe-and-balsamic-vinegar-300x300-1-1.jpg","https:\/\/pelmen.com\/us\/wp-content\/uploads\/sites\/2\/2020\/07\/Perogies-with-cherry-tomatoe-and-balsamic-vinegar-300x300-1-1.jpg","https:\/\/pelmen.com\/us\/wp-content\/uploads\/sites\/2\/2020\/07\/Perogies-with-cherry-tomatoe-and-balsamic-vinegar-300x300-1-1.jpg","https:\/\/pelmen.com\/us\/wp-content\/uploads\/sites\/2\/2020\/07\/Perogies-with-cherry-tomatoe-and-balsamic-vinegar-300x300-1-1.jpg"],"wpupg_custom_image_id":[0,0,0,0]},"categories":[161,1],"tags":[],"_links":{"self":[{"href":"https:\/\/pelmen.com\/us\/wp-json\/wp\/v2\/posts\/1151"}],"collection":[{"href":"https:\/\/pelmen.com\/us\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pelmen.com\/us\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pelmen.com\/us\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pelmen.com\/us\/wp-json\/wp\/v2\/comments?post=1151"}],"version-history":[{"count":1,"href":"https:\/\/pelmen.com\/us\/wp-json\/wp\/v2\/posts\/1151\/revisions"}],"predecessor-version":[{"id":4788,"href":"https:\/\/pelmen.com\/us\/wp-json\/wp\/v2\/posts\/1151\/revisions\/4788"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pelmen.com\/us\/wp-json\/wp\/v2\/media\/5285"}],"wp:attachment":[{"href":"https:\/\/pelmen.com\/us\/wp-json\/wp\/v2\/media?parent=1151"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pelmen.com\/us\/wp-json\/wp\/v2\/categories?post=1151"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pelmen.com\/us\/wp-json\/wp\/v2\/tags?post=1151"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}