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

How to Make It

Step 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.

Step 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.

Step 3

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

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