TOMATOES AND DUMPLINGS

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Tomatoes and dumplings is an old-fashioned recipe.

Tomatoes and Dumplings

Tomatoes and dumplings is an easy dish to prepare and goes great as a side dish to any meal.  My family loves this recipe.  It has been around for a long time and I have been making it for years.  You can make it with canned tomatoes or fresh tomatoes from the garden.  It is good reheated and you could double the recipe.  A great way to use up garden tomatoes if you have an abundance.

Tomatoes and dumplings is a very old, classic recipe.

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

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.  Make dumplings from ingredients below.

Dumplings:

1 cup self-rising flour

1 tablespoon shortening (I use Crisco)

Boiling water

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.  Enjoy!

Tomatoes and Dumplings

Tomatoes and Dumplings

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

Author: The Southern Lady Cooks

  • 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

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

Don’t forget to pin tomatoes and dumplings.

Tomatoes and Dumplings

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