- 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
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"This is very good! Will make it again."
"Really easy and comforting...I never would of thought to make something like this...just enough seasoning. I think it would be real easy to do some variations with this recipe."
"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"