Stewed Tomatoes and Dumplings

Ingredients

1 can (14-1/2 ounces) diced tomatoes, undrained

1 tablespoon sugar

1/4 teaspoon salt

1/4 teaspoon pepper

2 tablespoons butter

Dumplings:

1/2 cup all-purpose flour

3/4 teaspoons baking powder

1/4 teaspoon salt

1/2 tablespoon cold butter

1/2 tablespoon snipped fresh parsley

1/3 cup milk

Directions

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, dry ingredients 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). Yield: 2 servings.