Cheddar Tomato Dumplings
A savory, unexpected dish, this recipe features fluffy dumplings, a rich tomato-based sauce, fresh herbs and gooey cheese. Season to taste to make sure it’s flavored just the way you like it.
Sauce2 tablespoons onion, finely chopped1 tablespoon green bell pepper, finely chopped2 tablespoons vegetable oil1 cup flour1 (28 ounce) can Red Gold® Whole Peeled Tomatoes 28 oz or 2 (14.5 ounce) cans Red Gold® Whole Peeled Tomatoes 14.5 oz1 tablespoon minced celery leaves1 teaspoon sugarSalt and black pepper to taste
Dumplings1 cup flour2 teaspoons baking powder1/2 teaspoon salt2 tablespoons shortening1/2 cup shredded cheddar cheese1/2 cup milk
- In a large skillet, sauté onions and green bell pepper in oil until tender. Add 2 tablespoons flour; stir well. Gradually blend in whole peeled tomatoes, breaking up tomatoes with a spoon.
- Add celery leaves, sugar, salt and pepper; bring to a boil over medium heat. Cook and stir for 2 minutes. Reduce heat; cover and simmer for 5 minutes.
- To make the dumplings, combine flour, baking powder and salt in a bowl; cut in shortening until crumbly. Add cheese. Stir in milk just until moistened.
- Drop by tablespoons onto simmering tomato sauce. Cover and simmer for 20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).