Tomato Dumpling Stew

Tomato Dumpling Stew

1 (14 oz size) can diced tomatoes

1 tsp sugar, more or less to taste

1/4 tsp Kosher salt

1/4 tsp black pepper

2 Tbsp butter

1/2 cup biscuit baking mix*

3 Tbsp milk

In a soup pot, put the diced tomatoes (along with all liquid in can), add the sugar, salt, black pepper, and butter, stir.  Put on medium-high heat and bring mixture to a gentle boil, then turn down, cover, and simmer slowly for 15 minutes or until creamy and bubbling hot, stirring often.  Prepare the dumplings in a separate bowl by mixing together the dry biscuit mix with milk until just combined – don’t over mix – the dough should be slightly lumpy.  Uncover pot and divide the biscuit dough into 4 sections and drop onto the tomatoes. Cover pot and continue simmering slowly for 10 minutes – do not peek! Uncover and test dumplings for doneness by inserting a toothpick into a dumpling; it should come out clean.  Spoon into 2 bowls, each bowl getting 2 dumplings.