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Tomato Dumplings

Photo: Tina Cornett; Styling: Leslie Byars Simpson
Yield 4 to 6 servings


  • 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

How to Make It

  1. 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.

  2. 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.

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