Stewed Tomatoes and Dumplings
photo by Lori Mama
- Ready In:
- 40mins
- Ingredients:
- 18
- Serves:
-
6
ingredients
-
Stewed Tomatoes
- 59.14 ml butter
- 118.29 ml chopped onion
- 59.14 ml chopped green pepper
- 59.14 ml chopped celery
- 1 bay leaf
- 793.78 g can tomatoes, undrained
- 9.85 ml brown sugar
- 2.46 ml salt
- 1.23 ml black pepper
- 0.61 ml garlic powder
- 2.46 ml dried basil
-
Dumplings
- 236.59 ml all-purpose flour
- 7.39 ml baking powder
- 2.46 ml salt
- 14.79 ml butter, cold
- 1 egg, beaten
- 88.74 ml milk
- 14.79 ml minced parsley
directions
- In medium saucepan, melt butter and saute the onion, pepper, celery, and bay leaf for about 5 minutes.
- Add the undrained tomatoes and seasonings and bring to a boil; reduce heat and simmer, covered, about 5 minutes.
- In a medium bowl, combine flour, baking powder, and salt.
- Cut the butter into the flour with a fork until it resembles course meal.
- Add the egg, milk, and parsley and stir gently until a soft dough forms, do not overmix.
- Drop by tablespoons into simmering tomatoes.
- Cover and cook over medium-low heat for about 20 minutes.
- Do not lift the lid while the dumplings are cooking.
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RECIPE SUBMITTED BY
PCrocker
United States
I was born in Newfoundland, Canada. I grew up watching my grandmother bake bread and knit.
<br>I now live in a friendly little town on the coast of North Carolina. I love to bake, especially bread and desserts. I also love to knit, especially socks, just like my grandmother. I am the co-owner of a yarn shop in our little town. When I'm not working in the shop I am usually at home in the kitchen!