PARSLEY DUMPLINGS WITH TOMATOES

Parsley Dumplings with Tomatoes image

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!

Provided by Taste of Home

Time 1h20m

Yield 8-10 servings.

Number Of Ingredients 13

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 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

Steps:

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. , 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., 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.

Nutrition Facts : Calories 330 calories, Fat 19g fat (9g saturated fat), Cholesterol 41mg cholesterol, Sodium 1020mg sodium, Carbohydrate 28g carbohydrate (7g sugars, Fiber 3g fiber), Protein 11g protein.