Ingredients:
For Tomato stew:
2 cans of Stewed tomatoes
2 cans of Tomato Sauce
1 Onion Diced
1 tablespoon butter
Basil or Oregano to taste
Salt and Pepper to taste
For Dumplings: (same recipe I use for my Chicken and Dumplings)
2 cups all purpose flour
1 tablespoon of baking powder
1 teaspoon salt
3 teaspoon unsalted butter
1 cup milk
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Preparation:
Place stewed tomatoes and tomato sauce in medium to large pot, bring to a slow simmer.
Meanwhile melt butter and sauté onions and add Basil. Oregano or any flavoring you enjoy. When onions become translucent, place into pot with simmering tomatoes and sauce.
Simmer and turn down heat so that tomatoes are at a slow simmer.
Prepare dumplings:
Blend flour, baking powder and salt then set aside.
In a microwave safe dish place 3 tsp unsalted butter and 1 cup of milk. Melt butter and heat milk. Do not over heat.
Remove from microwave and mix into dry ingredients until a dough forms and is smooth in consistency.
Allow dumpling dough to rest 10-15 minutes
With a teaspoon, gather up a mound of dumpling dough and drop into simmering stew. Continue doing so until entire top of stew is covered with floating dumplings. Place a lid tightly on pot and cook dumplings for 10 mins.
Remove lid. Flip each dumpling over with a spoon and sprinkle herb of choice, salt and pepper on top of dumplings. Place lid back on pot and cook 5 more minutes.
Do not stir the stew once dumplings have been placed. Stirring may cause the dumplings to fall apart.
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