Tomato Dumplings

Tomato Dumplings

1/4 cup butter or margarine

1/2 cup diced onion

1/4 cup diced green bell pepper

1/4 cup diced celery

1 bay leaf

1 (28-ounce) can whole tomatoes, undrained and coarsely chopped

2 teaspoons brown sugar

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon dried or 1 tablespoon chopped fresh basil (optional)

1 cup all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 tablespoon butter or margarine, cut up

1 large egg, lightly beaten

1/3 cup milk

1 tablespoon minced fresh parsley

Preparation

Melt 1/4 cup butter in a medium saucepan over medium-high heat; add onion and next 3 ingredients, and saute 5 minutes or until onion and bell pepper are tender. Stir in tomatoes, next 3 ingredients, and, if desired, basil. Bring to a boil; reduce heat, and simmer 3 minutes.

Combine flour, baking powder, and salt in a medium bowl; cut in 1 tablespoon butter with a pastry blender until mixture is crumbly. Add egg, milk, and parsley, stirring until dry ingredients are moistened. Drop dough by tablespoonfuls into simmering tomato mixture.

Cover and cook over medium-low heat 20 minutes. Remove and discard bay leaf. Serve immediately.

Yield

4 to 6 servings

Southern Living, OCTOBER 1997