Time 20m Yield 2 servings. Number Of Ingredients 7 Steps:
In a large saucepan, combine the tomatoes, sugar, salt, pepper and butter. Bring to a boil over medium heat, stirring occasionally. , In a small bowl, combine biscuit mix and milk. Drop batter in four mounds onto the tomatoes. Reduce heat; cover and simmer for 10 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering).
Time 1h Yield 6 Number Of Ingredients 13 Steps:
In 4- to 5-quart Dutch oven, heat oil over medium-high heat. Add onions and celery; cook, stirring frequently, until tender. Stir in remaining stew ingredients. Heat to boiling. Reduce heat to low; simmer uncovered 15 to 20 minutes or until beans are tender. Meanwhile, in medium bowl, stir together flour and mustard. With pastry blender or fork, cut in shortening until mixture looks like coarse crumbs. Stir in cheese. Add milk; stir just until dry ingredients are moistened. Drop dough by rounded tablespoonfuls onto simmering stew. Cover; cook over medium-low heat 20 to 25 minutes or until dumplings are firm when pressed.
Time 55m Number Of Ingredients 13 Steps:
Heat the oil in a large wide-topped casserole dish with a lid, then fry the onion and celery for 5 mins until softening and starting to colour. Tip in the tomatoes and a can of water, then stir in the harissa, courgettes and chickpeas, and crumble in the stock cube. Cover and simmer for 18 mins until the veg is almost tender. Heat oven to 200C/180C fan/gas 6. Meanwhile, rub the butter into the flour and baking powder with a good pinch of salt, then mix in the cheese with a round-bladed knife. Two mins before the stew is ready, pour the milk into the dumpling mix and stir with the knife to make a dough. Turn out onto your work surface (no need to flour it), lightly shape into a sausage and cut into 8 equal pieces. Put the dumplings on top of the stew and bake in the oven for 15-20 mins until golden and cooked through.
Time 40m Yield 8 Number Of Ingredients 11 Steps:
Combine tomatoes, green bell pepper, onion, and celery in a large skillet over medium heat; cook and stir until fragrant, about 10 minutes. Reduce heat and cook until green bell pepper and onion are soft, about 5 minutes more. Stir in sugar, salt, oregano, basil, and pepper. Whisk water and cornstarch together in a small bowl. Stir into the skillet. Simmer tomato mixture until thickened, about 5 minutes.
Time 50m Yield 16 Number Of Ingredients 2 Steps:
To peel the tomatoes, place them in boiling water for 1 minute and then immediately transfer to cold water. Peel and quarter tomatoes, and place in a large saucepan with the salt. Slowly simmer over low heat for 20 to 30 minutes, stirring occasionally to prevent burning.
Time 30m Yield 6 serving(s) Number Of Ingredients 7 Steps:
Combine the tomatoes with juice, butter, sugar and seasonings in a large flat-bottomed kettle. Heat the tomatoes over medium heat until boiling gently. Combine the dumpling ingredients together and drop dough by teaspoon, in a single layer, on top of tomatoes. Reduce the heat to low (the tomatoes on the bottom may scorch if heat is too high). Cook, uncovered, for about 5 minutes. Cover and cook for about 10 more minutes. Remove the lid and serve. Garnish with black pepper and extra pats of butter.
More about “stewed tomatoes with dumplings recipes”
Yield serves 4 Number Of Ingredients 9 Steps:
Place a large sauté pan over medium-high heat and add the butter. Add the celery and onion and sauté for about 5 minutes, until soft. Stir in the garlic, tomatoes, sugar, and allspice and cook for 10 minutes, until heated through. Transfer the contents of the pan to the slow cooker. Cover and cook on low for about 4 hours, until the tomatoes have broken down. Just before serving, add the lemon juice and season to taste with salt and pepper.
