For the sauce
- 1/2 cup diced onion
- 1/4 cup diced green bell pepper
- 1/4 cup diced celery
- 1/2 stick butter (4 tablespoons)
- 28 oz. can whole peeled tomatoes with all the juices
- 1 bay leaf
- 2 teaspoons brown sugar
- 1/2 teaspoons salt
- Black pepper
- (optional) 1/2 teaspoon chili flakes
For the dumplings
- 1 cup all purpose flour
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1 tablespoon cold butter
- 1 beaten egg
- 6 tablespoons milk
- 1 heaping tablespoon finely chopped fresh parsley
Make the sauce
- In a medium saucepan, melt the 4 tablespoons of butter and sauté the vegetables for 5 – 10 minutes or until the onions are translucent and soft.
- Chop the tomatoes and add them to the pan with all the juices from the can.
- Add the bay leaf, brown sugar, salt, several cranks of black pepper, and chili flakes if using.
- Bring to a boil then lower the heat to simmer, uncovered for about 5 minutes while making the dumplings.
Make the dumplings
- Stir together the flour, salt, and baking powder.
- Cut the remaining tablespoon of butter into the dry flour mixture until fully incorporated.
- Add the egg, milk, and parsley.
- Mix the dough together lightly until just mixed.
- Drop spoonfuls of the dumpling dough right on top of the sauce, cover tightly with a lid, and simmer for 15 minutes without peeking.
- Serve topped with a little more butter and fresh parsley.
Enjoy on its own or as a side with a larger meal.