Parsley Dumplings with Tomatoes Recipe

Parsley Dumplings with Tomatoes Recipe photo by Taste of Home

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This recipe from my husband's grandmother is my favorite way to use home canned tomatoes. The bacon-flavored tomato mixture and tender dumplings are delicious with roasted or grilled meats...and the leftovers are great!

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Parsley Dumplings with Tomatoes Recipe

Prep: 20 min. Cook: 1 hour

Yield: 8-10 Servings

20 60 80

Ingredients

1/2 pound sliced bacon, diced
2 cups chopped onions
2 tablespoons butter
2 cans (28 ounces each) diced tomatoes, undrained
1 tablespoon sugar
1/2 teaspoon salt
DUMPLINGS:
2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1/4 cup cold butter, cubed
1/4 cup minced fresh parsley
1 cup milk

Directions

In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon remove to paper towels; drain. In the same skillet, saute onions in butter until tender. Stir in the tomatoes, sugar, salt and bacon; bring to a boil. Reduce heat; cover and simmer.
Meanwhile, in a large bowl, combine the flour, baking powder and salt; cut in butter until mixture is crumbly. Add parsley. Gradually stir in milk just until moistened.
Drop by tablespoonfuls onto simmering tomato mixture. Cover and simmer for 20-25 minutes or until a toothpick inserted into dumplings comes out clean (do not lift cover while simmering). Serve immediately. Yield: 8-10 servings.

Nutritional Facts 1 serving (1/2 cup) equals 330 calories, 19 g fat (9 g saturated fat), 41 mg cholesterol, 1,020 mg sodium, 28 g carbohydrate, 3 g fiber, 11 g protein.

Originally published as Parsley Dumplings with Tomatoes in Country Woman September/October 2004, p29