Stewed Tomatoes and Dumplings
Cozy up with a comforting bowl of Stewed Tomatoes and Dumplings, a classic, heartwarming dish that brings together tangy tomatoes and fluffy homemade dumplings. This recipe starts with a rich, aromatic base of sautéed onion and garlic, combined with canned diced tomatoes, vegetable broth, and a blend of dried herbs for a robust and flavorful sauce. The star of the dish is the light, buttery dumplings, made from scratch with a simple mixture of flour, baking powder, and milk, gently simmered to perfection in the tomato stew. With just 15 minutes of prep time and wholesome, pantry-friendly ingredients, this one-pot meal is both satisfying and easy to make. Serve it garnished with fresh parsley for a touch of brightness, and enjoy this comforting dish as a hearty dinner or lunch. Perfect for cold-weather evenings, "Stewed Tomatoes and Dumplings" is a timeless recipe that’s both nostalgic and nourishing.
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Recipe Information
Ingredients
- 28 oz canned diced tomatoes
- 1 medium yellow onion
- 2 large garlic cloves
- 2 tbsp olive oil
- 1 cup vegetable broth
- 1 tbsp sugar
- 1 tsp dried basil
- 1 tsp dried oregano
- 0.5 tsp salt
- 0.5 tsp black pepper
- 1 cup all-purpose flour
- 2 tsp baking powder
- 2 tbsp butter
- 0.5 cup whole milk
- 2 tbsp fresh parsley (optional, for garnish)
Instructions
Peel and finely chop the yellow onion and garlic cloves.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened, about 3-4 minutes.
Pour in the canned diced tomatoes (with their juices) and vegetable broth. Stir to combine.
Add the sugar, dried basil, dried oregano, salt, and black pepper. Stir well, then bring the mixture to a gentle simmer. Let it cook for 10 minutes, stirring occasionally.
Meanwhile, prepare the dumpling dough. In a mixing bowl, whisk together the all-purpose flour, baking powder, and a pinch of salt.
Cut the butter into small pieces and work it into the flour mixture using your fingers or a pastry cutter until the mixture resembles coarse crumbs.
Slowly stir in the milk until a soft dough forms. Be careful not to overmix; the dough should just come together.
Using a spoon or your hands, form small dumplings (about 1 tablespoon each). Drop them gently into the simmering tomato mixture, leaving space between each dumpling.
Cover the pot with a lid and reduce the heat to low. Let the dumplings cook for 12-15 minutes without lifting the lid, until they are puffed up and cooked through.
Carefully check that the dumplings are cooked by inserting a toothpick into one; it should come out clean.
Spoon the stewed tomatoes and dumplings into bowls, sprinkle with chopped fresh parsley (if using), and serve warm.
Nutrition Facts
Calories |
1530 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.5 g | 106% | |
| Saturated Fat | 25.6 g | 128% | |
| Polyunsaturated Fat | 11.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 3872 mg | 168% | |
| Total Carbohydrate | 170.0 g | 62% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 50.2 g | ||
| Protein | 29.6 g | 59% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 505 mg | 39% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 2513 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
