TOMATO DUMPLINGS (Serves 4 to 6)

1/4 cup = (1/2 stick) butter
1/2 cup finely chopped onion
1/4 cup EACH finely chopped green bell pepper and celery
1 bay leaf
1 (28-ounce) can whole tomatoes, coarsely chopped, with juice
2 teaspoons brown sugar
1/2 teaspoon salt
1/2 teaspoon dried basil OR (optional) 1 tablespoon fresh
1/4 teaspoon black pepper, or to taste

Dumplings:

1 Cup all-purpose flour
1 and 1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon butter, cold
1 egg, beaten
6 tablespoons milk
1 heaping tablespoon finely (fresh) parsley

Melt the butter in a medium saucepan, and add the onion, pepper, celery and bay leaf, sauteing until onion becomes transparent; about 5 minutes. Add the tomatoes and seasonings, bring to a boil, and simmer, UNcovered, for 3 minutes.

Combine, in a medium bowl, the first 3 ingredients for the dumplings. Cut in the cold butter with a pastry blender or 2 knives, until the mixture resembles coarse oatmeal. Add the egg, milk and parsley. Blend lightly; don't overmix.

Drop by tablespoonsful (approx. six) on top of the simmering tomatoes. COVER
tightly, and cook over medium-low heat for 20 minutes. Do NOT lift the cover during the cooking period. Serve in bowls, topped with butter.