Parsley Tomato Dumplings

1 can (14 1/2 ounce) diced tomatoes, undrained
1 tablespoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
1/4 chopped parsley
1/2 cup biscuit/baking mix
3 tablespoons milk

In a saucepan, combine tomatoes, sugar, salt, pepper, butter and parsley. Bring to boil over medium heat, stirring occasionally. In a bowl, combine biscuit mix and milk. Drop batter in small mounds onto the tomatoes. Reduce heat; cover and simmer for 10 minutes or until a toothpick inserted in the center of a dumpling comes out clean. Do not lift cover while simmering

This looks really interesting and you could take it in so many different directions.

My Mom used to make tomato dumplings. Thanks for sharing the recipe.

You are most welcome. It is a great dish.