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Tomato Dumplings

 Tomato Dumplings
The wonderful fresh tomato taste of the sauce complements these light savory dumplings. They make a perfect side dish for a meal with beef. My family enjoys them very much.
6 ServingsPrep: 15 min. Cook: 20 min.

Ingredients

  • 1/2 cup finely chopped onion
  • 1/4 cup finely chopped green pepper
  • 1/4 cup finely chopped celery
  • 1/4 cup butter
  • 1 bay leaf
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 tablespoon brown sugar
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • DUMPLINGS
  • 1 cup all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon cold butter
  • 1 tablespoon snipped fresh parsley
  • 2/3 cup milk

Directions

  • In large skillet, saute onion, green pepper and celery in butter
  • until tender. Add bay leaf, tomatoes, brown sugar, basil, salt and
  • pepper; cover and simmer for 5-10 minutes.
  • Meanwhile, for dumplings, combine flour, baking powder and salt in a
  • bowl. Cut in butter. Add parsley and milk; stir just until mixed.
  • Drop by tablespoonfuls onto the simmering tomato mixture, creating

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Tomato Dumplings (continued)

Directions (continued)

  • six mounds; cover tightly and simmer for 12-15 minutes or until a
  • toothpick inserted into one of the dumplings comes out clean.
  • Discard bay leaf. Serve immediately. Yield: 6 servings.