Tomato Dumplings

Tomato Dumplings Recipe
Photo: Tina Cornett; Styling: Leslie Byars Simpson

Recipe from


Ingredients

1/4 cup butter or margarine
1/2 cup diced onion
1/4 cup diced green bell pepper
1/4 cup diced celery
1 bay leaf
1 (28-ounce) can whole tomatoes, undrained and coarsely chopped
2 teaspoons brown sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried or 1 tablespoon chopped fresh basil (optional)
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon butter or margarine, cut up
1 large egg, lightly beaten
1/3 cup milk
1 tablespoon minced fresh parsley

Preparation

Melt 1/4 cup butter in a medium saucepan over medium-high heat; add onion and next 3 ingredients, and saute 5 minutes or until onion and bell pepper are tender. Stir in tomatoes, next 3 ingredients, and, if desired, basil. Bring to a boil; reduce heat, and simmer 3 minutes.

Combine flour, baking powder, and salt in a medium bowl; cut in 1 tablespoon butter with a pastry blender until mixture is crumbly. Add egg, milk, and parsley, stirring until dry ingredients are moistened. Drop dough by tablespoonfuls into simmering tomato mixture.

Cover and cook over medium-low heat 20 minutes. Remove and discard bay leaf. Serve immediately.

Note:

October 1997
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