Stewedtomatoesanddumplings Recipes

STEWED TOMATOES WITH DUMPLINGS

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).

BASIC STEWED TOMATOES WITH FRESH TOMATOES

Steps:

• Gather the ingredients.
• Peel the tomatoes .
• Cut them into chunks.
• Heat the tomatoes in a medium saucepan over medium-low heat, stirring constantly for about 5 minutes.
• Continue cooking over low heat for 10 to 15 minutes, stirring frequently, or until desired consistency is reached.
• Add salt, pepper, sugar, and butter; taste and adjust seasonings. If desired, serve with croutons on top. Enjoy.

TOMATOES AND DUMPLINGS

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.

STUFFED TOMATOES

Steps:

• Preheat oven to 400 degrees F.
• Slice tomatoes in half horizontally and scoop out pulp and seeds. Salt insides and rest upside down on a sheet pan lined with a wire rack to extract juices, about 15 minutes. Meanwhile, in a medium bowl, mix together bread crumbs, garlic, basil, pepper, 1/4 cup of the grated Parmesan and oil. Stuff tomatoes with the filling, sprinkle with remaining Parmesan, and bake until tomatoes are cooked through and tops are golden brown, about 30 minutes.

STEWED LENTILS AND TOMATOES

Steps:

• Heat the oil in a large saucepan. Add the onions, carrots and fennel and cook over medium-low heat for 8 to 10 minutes, until the onions start to brown. Stir occasionally with a wooden spoon. Add the garlic and cook for 1 more minute.
• Meanwhile, rinse and pick over the lentils to make sure there are no stones in the package.
• Add the tomatoes, lentils, chicken stock, curry powder, thyme, salt, and pepper to the pan. Raise the heat to bring to a boil, then lower the heat and simmer covered for about 40 minutes, until the lentils are tender. Check occasionally to be sure the liquid is still simmering. Remove from the heat and allow the lentils to sit covered for another 10 minutes. Add the vinegar, season to taste, and serve hot.

ITALIAN STEWED TOMATOES

Steps:

• In a large saucepan over medium heat, combine tomatoes, celery, onion, bell pepper, basil and sugar. Cover and cook for 10 minutes, stirring occasionally to prevent sticking.

STEWED TOMATOES

Steps:

• In a 1-qt. microwave-safe bowl, combine the tomatoes, sugar, butter, seasoned salt and pepper. Cover and microwave on high for 5 minutes. Combine cornstarch and water until smooth; stir into the tomato mixture. Cover and cook 1 minute longer or until thickened and bubbly.

HOMEMADE STEWED TOMATOES

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.