- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons butter
- 1/2 cup biscuit/baking mix
- 3 tablespoons milk
- In a large saucepan, combine the tomatoes, sugar, salt, pepper and butter. Bring to a boil over medium heat, stirring occasionally.
- In a small bowl, combine biscuit mix and milk. Drop batter in four mounds onto the tomatoes. Reduce heat; cover and simmer for 10 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering). Yield: 2 servings.
Reviews for Stewed Tomatoes with Dumplings
"I did make this recipe and I'd adjusted recipe: added 1 finely chopped onion and 2 celery ribs, finely diced in addition to the tomatoes, sugar, pepper, butter & used 1/2 tsp. salt.I used corn muffin mix instead of biscuit mix since I'd had it available and buttermilk instead of regular milk and used 1/4 cup buttermilk. The tomato mixture I'd brought to a boil and cooked 15 minutes, occasionally stirring. The batter I'd dropped in 5 to 6 small mounds onto tomato mixture and simmered at a reduced heat, covered, 20 minutes. Dumplings tested done with a cake tester after 20 minutes. This recipe is very tasty and I know I'll be using it again-maybe without the dumplings as I LOVE stewed tomatoes! delowenstein"
"This is very good! Will make it again."
"Excellent side dish; I love stewed tomatoes and the little biscuits in the tomatoes made it quite a treat. Even my husband liked it (after I told him it wasn't strawberry shortcake!). Yes, I'll definitely make it again."
"This sounds so good, on a cold night it would hit the spot. can't wait to try it."
"When I first started as a school cook our head cook would add leftover grilled cheese to a can of tomatoes for our lunch. This reminds of that. Some cheese sprinkled on top would not be so bad,,haha"