Parsley Dumplings with Tomatoes |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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This recipe from my husband's grandmother is my favorite way to use home canned tomatoes. The bacon-flavored tomato mixture and tender dumplings are delicious with roasted or grilled meats...and the leftovers are great! Ingredients:
1/2 pound sliced bacon, diced |
2 cups chopped onions |
2 tablespoons butter |
2 cans (28 ounces each) diced tomatoes, undrained |
1 tablespoon sugar |
1/2 teaspoon salt |
dumplings: |
2 cups king arthur unbleached all-purpose flour |
3 teaspoons baking powder |
1 teaspoon salt |
1/4 cup cold butter, cubed |
1/4 cup minced fresh parsley |
1 cup milk |
Directions:
1. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon remove to paper towels; drain. In the same skillet, saute onions in butter until tender. Stir in the tomatoes, sugar, salt and bacon; bring to a boil. Reduce heat; cover and simmer.
2. Meanwhile, in a large bowl, combine the flour, baking powder and salt; cut in butter until mixture is crumbly. Add parsley. Gradually stir in milk just until moistened.
3. Drop by tablespoonfuls onto simmering tomato mixture. Cover and simmer for 20-25 minutes or until a toothpick inserted into dumplings comes out clean (do not lift cover while simmering). Serve immediately. Yield: 8-10 servings.
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