About

A Simple Home Cook

Simple Food. Good Ideas. Great Fun.

You are here: Home / Recipes / Sides / Vegetables / Creamed Tomatoes: Version 3, With Dumplings
post

Creamed Tomatoes: Version 3, With Dumplings

by

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. 1 large can whole tomatoes
  2. 1 Tbsp. butter
  3. sugar, to taste
  4. salt, to taste
  5. 1/2 c. self-rising flour (double for more dumplings)
  6. 1/4 c. milk (double for more dumplings)
  7. cornstarch
  1. Place tomatoes in a pan and mash with a potato masher until chunky.
  2. Add butter, sugar,and salt.
  3. Bring to a boil.
  4. Meantime, make dumpling batter by mixing flour, milk and salt in a bowl.
  5. Drop by rounded teaspoons into boiling tomatoes.
  6. Cook until dumplings are cooked.
  7. 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…

Comments

  1. My Mother always tore up pieces of stale bread into her creamed tomatoes rather than making actual dumplings and it was so good! But I can’t seem to recreate it correctly no matter how hard I try, my bread either disintegrates or turns into a gummy mess, and I have searched high and low all over the internet and cannot find her version of the recipe anywhere. Has anyone else ever heard of someone using stale bread pieces in them before?