Tomatoes and Dumplings
This is an old-fashioned recipe that is wonderful with fresh or canned tomatoes. This dish is fabulous comfort food!
Servings: 6 servings
Ingredients
- 1 14.5 ounce can diced tomatoes or enough fresh tomatoes peeled and mashed to make 2 cups. Do not drain canned tomatoes and use the juice with the fresh ones
- 2 to 3 slices bacon cooked
- 1 tablespoon bacon drippings
- 1 1/4 cups water
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 teaspoon white granulated sugar
Dumplings Ingredients:
- 1 cup self-rising flour
- 1 tablespoon shortening I use Crisco
- Boiling water
Instructions
Directions:
- Fry the bacon, drain and set aside. Combine tomatoes, bacon drippings, water, salt, garlic powder, pepper and sugar in a pot on top of the stove. Bring to a boil, turn down to medium and cover.
Dumplings Directions:
- Cut shortening into flour until mixture resembles coarse crumbs. Add enough boiling water slowly stirring with a spoon until flour holds together and you can make into dumplings about the size of a walnut. I just pull off a piece of the dough and roll it into a ball with my hands. Remove top from pot with tomatoes and drop dumplings a few at a time into boiling tomatoes putting top back on each time. Cook for about 10 to 15 minutes until dumplings are cooked. I usually get about 12 dumplings when I make them. Once cooked you can sprinkle with parsley and add crumbled bacon pieces to the dish. Makes about 6 servings