TOMATO SAFFRON SAUCE OVER PIEROGI
with green chilies, coconut milk, cilantro, garlic and coriander. Ladled over cooked potato and onion pierogi! Topped with fresh cilantro garnish and a wedge of fresh lemon!
Makes approx. 6 cups sauce
14.5 oz. can diced tomatoes (I used RED GOLD brand)
4.25 oz. can CHI-CHI’s Diced Green Chilies
10-3/4 oz. can condensed tomato soup (I used Campbell’s brand)
1 t. onion powder
2 t. garlic powder (or use fresh chopped – as many cloves as you like)
2 t. ground coriander
1 t. dried tarragon
1 t. dried basil
1/4 t. red cayenne pepper
1/8 t. ground allspice
1-2 pinches saffron or to taste
1-2 t. sugar
freshly ground black pepper
juice of 1 lemon, plus a couple more lemons for a squeeze garnish
14 oz. can Roland’s Classic Coconut Milk
1 fresh, med. size tomato, cut into 3/8 inch cubes
a couple handfuls of fresh cilantro, coarsely chopped
1 pkg. froz. JJ Wilks Supreme Pierogi – potato and onion flavor, cooked according to package instructions, then drained.
extra virgin olive oil
Combine all ingredients, except tomato, cilantro and pierogi, in large saucepan, over medium heat. Cook about 20 minutes, stirring often.
Add tomato and cilantro, cook another 10 minutes on low heat. Salt to taste.
Cook pierogi. Place 4 in shallow soup bowl. Cover with sauce. Drizzle with olive oil.Top with cilantro, and a lemon wedge for squeezing. Serve.
Notes: Tomato Saffron Sauce can also be used as a dipping sauce for French baguette slices. Place in individual small bowls for guests, drizzle with olive oil, top with cilantro and lemon, surround with bread pieces and serve.
If you’d prefer to pan-fry the pierogi after boiling them, that’s okay too. Drain in colander, then let them air-dry a bit before placing in hot oiled skillet to cook till golden brown on both sides. A little salt, pepper and garlic powder works well.