Creamed Tomatoes: Version 3, With Dumplings

paula

13 years ago

Okay, this is the last post on creamed tomatoes…I promise. This one is different because I have broken the food blogging rules and not included a picture.

The inclusion of dumplings basically means making creamed tomatoes without cream and adding dumplings instead of most of the slurry mixture.

: Creamed Tomatoes With Dumplings

1 large can whole tomatoes
1 Tbsp. butter
sugar, to taste
salt, to taste
1/2 c. self-rising flour (double for more dumplings)
1/4 c. milk (double for more dumplings)
cornstarch

Place tomatoes in a pan and mash with a potato masher until chunky.
Add butter, sugar,and salt.
Bring to a boil.
Meantime, make dumpling batter by mixing flour, milk and salt in a bowl.
Drop by rounded teaspoons into boiling tomatoes.
Cook until dumplings are cooked.
If the dumplings do not thicken the tomato mixture enough, add some slurry made from cornstarch and some of the hot tomato liquid, stirring constantly.

This is how my mom usually made them. They remind me of my mom more than the other versions. Although I admit that I liked them without the dumplings much better, I would love to have a big bowl of creamed tomatoes with dumplings made by her right now…