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. —Lucille Tucker, Clinton, Illinois
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
Reviews
Great tasting receipe....
Can't believe I never rated this recipe - have been making it since it first appeared in the magazine, back in 1993. The only change I make is omitting the green pepper. It's very tasty!
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I used the dumplings portion of this recipe with my own recipe for tomato soup. The dumplings will be a new staple for my family!
My husband loved this so much that he's requested it any time we have beef! I like it because it was simple to make with big taste.
My mom use to make tomato dumpling all the time and it was one of my favorites. I never got the recipe from her, she was also from Texas. When I would tell others about this favorite, hoping to find the recipe, they would just look at me like they had never heard of such a thing. Thank You, can't wait to slap a lip on this delish dish again.
I like to sprinkle cheddar cheese over the tops of the dumplings.