Ingredients
1/2 cup finely chopped onion1/4 cup finely chopped green pepper1/4 cup finely chopped celery1/4 cup butter1 bay leaf1 can (28 ounces) diced tomatoes, undrained1 tablespoon brown sugar1/2 teaspoon dried basil1/2 teaspoon salt1/4 teaspoon pepperDUMPLINGS1 cup all-purpose flour1-1/2 teaspoons baking powder1/2 teaspoon salt1 tablespoon cold butter1 tablespoon snipped fresh parsley2/3 cup milk
Preparation
In a large skillet over medium-high heat, saute onion, green pepper and celery in butter until tender. Add bay leaf, tomatoes, brown sugar, basil, salt and pepper; cover and simmer for 5-10 minutes.
Meanwhile, for dumplings, combine flour, baking powder and salt in a bowl. Cut in butter. Add parsley and milk; stir just until mixed.
Drop by tablespoonfuls onto the simmering tomato mixture, creating six mounds; cover tightly and simmer for 12-15 minutes or until a toothpick inserted into one of the dumplings comes out clean. Discard bay leaf. Serve immediately.
