Bring a large pot of water to a boil. Boil pierogi and stir occasionally for 5 minutes. Drain and place in a bowl.
In a sauce pan, heat up olive oil, add garlic and cook for 2 minutes.
Add crushed tomatoes, sugar, bay leaf and balsamic vinegar and simmer for 20 minutes.
Stir in 1/4 cup of heavy cream.
Place boiled pierogi on a plate and spoon the sauce over them.
Garnish with freshly chopped parsley and freshly grated parmesan cheese.