Tomato Dumpling Stew
One of our readers was looking for a recipe for stewed tomatoes with dumplings. The following is the recipe a commenter suggested, but I tweaked it a little (major difference is reducing the sugar quite a bit.) You can also use fresh tomatoes, diced up with liquid from the tomatoes reserved. If you do, you may have to add a little water (or broth) to the stew to make up for the liquid that you would have from the canned tomatoes. If you have basil or oregano handy that would also be tasty.
Comment in the space below if you try this recipe and let us know what you think.
| Tomato Dumpling Stew |
- 1 (14 oz size) can diced tomatoes
- 1 tsp sugar, more or less to taste
- 1/4 tsp Kosher salt
- 1/4 tsp black pepper
- 2 Tbsp butter
- 1/2 cup biscuit baking mix*
- 3 Tbsp milk
- In a soup pot, put the diced tomatoes (along with all liquid in can), add the sugar, salt, black pepper, and butter, stir.
- Put on medium-high heat and bring mixture to a gentle boil, then turn down, cover, and simmer slowly for 15 minutes or until creamy and bubbling hot, stirring often.
- Prepare the dumplings in a separate bowl by mixing together the dry biscuit mix with milk until just combined – don’t over mix – the dough should be slightly lumpy.
- Uncover pot and divide the biscuit dough into 4 sections and drop onto the tomatoes. Cover pot and continue simmering slowly for 10 minutes – do not peek! Uncover and test dumplings for doneness by inserting a toothpick into a dumpling; it should come out clean.
- Spoon into 2 bowls, each bowl getting 2 dumplings.
*Can use prepackaged biscuit baking mix or you may want to make your own homemade biscuit mix.
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