Tomato Dumplings
Serves 4-6
Ingredients
For the stewed tomatoes:
1/4 cup (1/2 stick) unsalted butter
1/2 cup finely chopped onion
1/4 cup finely chopped green bell pepper
1/4 cup finely chopped celery
1 bay leaf
1 28oz can whole tomatoes, coarsely chopped, with juice
2 tsp brown sugar
1/2 tsp salt
1/2 tsp dried basil or 1 TB fresh basil
1/4 tsp black pepper
For the dumplings:
1 cup AP/plain flour
1-1/2 tsp baking powder
1/2 tsp salt
1 TB unsalted butter, cold
1 egg, beaten
6 TB milk
1 heaping TB finely minced fresh parsley
Directions
In a medium saucepan, melt the butter and sauté the onion, pepper, celery, and bay leaf until the onion becomes transparent, about 5 minutes. Add the tomatoes and seasonings, bring to a boil, and simmer, uncovered, for 3 minutes.
In a medium bowl, combine the first 3 ingredients for the dumplings. Cut in the cold butter with a pastry blender or 2 knives, until the mixture resembles coarse oatmeal. Add the egg, milk, and parsley. Blend lightly, don't overmix. Drop by tablespoons (to make about 6 dumplings) on top of the simmering tomatoes.
Cover tightly, and cook over medium-low heat for the cooking period. Serve in bowls, topped with butter.
Recipe courtesy of Cooking From Quilt Country, Marcia Adams
Serves 4-6
Ingredients
For the stewed tomatoes:
1/4 cup (1/2 stick) unsalted butter
1/2 cup finely chopped onion
1/4 cup finely chopped green bell pepper
1/4 cup finely chopped celery
1 bay leaf
1 28oz can whole tomatoes, coarsely chopped, with juice
2 tsp brown sugar
1/2 tsp salt
1/2 tsp dried basil or 1 TB fresh basil
1/4 tsp black pepper
For the dumplings:
1 cup AP/plain flour
1-1/2 tsp baking powder
1/2 tsp salt
1 TB unsalted butter, cold
1 egg, beaten
6 TB milk
1 heaping TB finely minced fresh parsley
Directions
In a medium saucepan, melt the butter and sauté the onion, pepper, celery, and bay leaf until the onion becomes transparent, about 5 minutes. Add the tomatoes and seasonings, bring to a boil, and simmer, uncovered, for 3 minutes.
In a medium bowl, combine the first 3 ingredients for the dumplings. Cut in the cold butter with a pastry blender or 2 knives, until the mixture resembles coarse oatmeal. Add the egg, milk, and parsley. Blend lightly, don't overmix. Drop by tablespoons (to make about 6 dumplings) on top of the simmering tomatoes.
Cover tightly, and cook over medium-low heat for the cooking period. Serve in bowls, topped with butter.
Recipe courtesy of Cooking From Quilt Country, Marcia Adams
