Go Back Email Link

Stewed Tomatoes and Dumplings

Deel op Facebook Print Recipe

Equipment

  • medium saucepan
  • Mixing bowl
  • pastry blender

Ingredients

  • Stewed Tomatoes
  • ¼ cup butter
  • ½ cup onion chopped
  • ¼ cup celery chopped
  • 2 quarts home-canned tomatoes or 1 28-oz. can whole tomatoes coarsely chopped with juice
  • 2 tsp. brown sugar
  • ½ tsp. salt
  • ½ tsp. dried basil
  • ½ tsp. pepper
  • Dumplings
  • 1 cup flour
  • 1½ tsp. baking powder
  • ½ tsp. salt
  • 1 T. butter
  • 1 egg beaten
  • 6 T. milk
  • 1 T. fresh parsley minced or 1 heaping tsp. dried

Instructions

  • In a medium-large saucepan, melt the butter and sauté the onion and celery about 3 minutes.
  • Add the tomatoes and juice, brown sugar, and seasonings and bring to a boil.
  • Simmer uncovered for several minutes.
  • In a medium mixing bowl, combine the flour, baking powder, and salt for the dumplings.
  • Cut in the butter using a pastry blender or two knives until the mixture resembles coarse cornmeal.
  • Add the egg, milk, and parsley and blend lightly.
  • Do not overmix.
  • Drop dumplings by tablespoonfuls on top of the simmering tomato mixture.
  • Cover pot tightly and cook over medium-low heat for 20 minutes.
  • (Don’t lift the lid during this cooking period.
  • ) Serve in bowls, topped with a pat of butter if desired.
--------------------------------------------------------------------------------------------------
Course; Side Dish / Vegetables
Cuisine; Amish