Tomato Dumplings - Easy, Economical & Delicious

 

Tomato Dumplings are a classic comfort dish that turns simple pantry ingredients into a warm, satisfying meal or side dish, depending on appetites. Soft, fluffy dumplings simmer gently in a rich tomato sauce, loaded with vegetables, creating a cozy bowl of old‑fashioned flavor that feels like something straight from Grandma’s kitchen. 

This easy, budget‑friendly recipe comes together quickly, uses everyday staples, and delivers hearty, home‑style comfort perfect for busy weeknights, meatless meals, or anyone craving a nostalgic taste of the past.

  

This recipe is one that I got from a Taste of Home Magazine back in the 1990's. It was something that my family really enjoyed. But then, who doesn't enjoy a dumpling!

With this you get a rich flavor and veggie filled tomato sauce, topped with light, fluffy and buttery dumplings.  It became a family favorite from the get-go!  Not only did it make for an economical main or side dish (depending on how many you want to serve) but it was delicious. 

It goes particularly well with pan fried burger patties or meatballs if you wish to serve it as a side dish. Nobody will be complaining! You could also sprinkle some cheese over top of everything while it is still hot so that the cheese melts.

I had not made this in a very long time, but I knew Eileen would really enjoy it so I made the dish for her today as a surprise. She was really excited when I told her what was for dinner! This was always one of her favorites!  I think it is destined to become one of yours as well!  

Easy, economical and delicious!  What's not to love! Enjoy!

  

INGREDIENTS NEEDED

TO MAKE

TOMATO DUMPLINGS

There is nothing complicated here. I know I say that all the time, but it's true! I am at a stage in life where I don't do complicated!

• 1 small onion, peeled and finely chopped
• 1/2 of a small green pepper, seeded, trimmed and finely chopped
• 1 stalk of celery, trimmed and finely chopped
• 1/4 cup (60g) butter
• 1 small bay leaf
• 1 can (28 ounces/794g) tomatoes with liquid, cut up
• 1 TBS soft light brown sugar
• 1/2 tsp dried basil leaves
• 1/2 tsp salt
• 1/4 tsp pepper

For the dumplings:

• 1 cup (125g) plain all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1 TBS (15g) cold butter
• 1 TBS chopped fresh parsley
• 2/3 cup (160ml) whole milk

 

INGREDIENTS NOTES

 

Use a sharp knife and mince your onions, celery and peppers to about 1/4 inch in size. You don't want them to be in huge chunks.

You could use margarine to sauté your veggies, but I always use real butter. I just feel it is healthier. I do use salted butter as I can't afford to keep two kinds of butter in the house. You could also use ghee if you wish. I make my own ghee from scratch. Its a lot cheaper to do so.

I tend to buy my spices these days for the most part from the Indian grocery store across from our local mall. They are cheaper and every bit as fresh and good as the name brands. The bay leaves do tend to be quite large, so I usually use a half of one in place of a whole smaller one.

I used tomatoes canned in tomato juice. You can just crush them with your hands or mash them with a potato masher and they will be perfect. Don't drain them. You need the juice.

You can use dried parsley if you don't have fresh. Use roughly half the amount. I buy the freeze dried parsley which has nice sized flakes and a lovely green color.

 

HOW TO MAKE 

TOMATO DUMPLINGS

This is a really simple and delicious dish to make if you follow the instructions succinctly! (To the letter.)

1. Heat butter over medium heat, in a medium, heavy bottomed skillet with a lid.
2. Once the butter begins to foam add the onions, green pepper and celery. Sauté, without browning, until they begin to soften. (You do not want the butter to overheat and brown/burn. You also don't want your vegetables to brown. You simply want them to be al dente as they will cook further in the sauce.)
3. Add the bay leaf, brown sugar, undrained tomatoes, basil, salt and pepper. Bring to the boil, then reduce to a simmer. Cover and simmer for 5 to 10 minutes. (This simmer time allows for the flavors to blend well and meld together into deliciousness.)
4. While the sauce is simmering make the dumpling batter.
5. Sift the flour, along with the salt and baking powder, into a bowl. Drop in the cold butter and cut it in until the mixture resembles coarse crumbs. Stir in the parsley. (I use a pastry blender, but you can also use two round bladed knives or even a couple forks. You want some pieces to be the size of small peas and some to be the size of bread crumbs.)
6. Add the milk. Stir just until blended without overmixing. Using two tablespoons, divide into six equal mounds and drop on top of the simmering tomato mixture. (Using two tablespoons/soup spoons helps to shape them nicely and evenly.)
7. Cover tightly and simmer for 12 to 15 minutes (without peeking) until the dumplings puff up and a toothpick inserted in the center comes out clean. (DO NOT PEEK!  I cannot stress this enough. You will end up with tough dumplings. Seriously.)
8. Remove and discard the bay leaf.
9. Serve the hot tomatoes and dumplings immediately.

 

HOW TO CUT DOWN

ON

 GROCERY BILL COSTS

Every time I go to the grocery store, it seems my grocery bill goes up. They say food costs here in Canada where I live are going to rise by 4 to 6% in 2026. That is substantial when people are already struggling to pay for the necessities such as mortgages, rent, fuel, etc.  For a family of four that could mean spending an additional $1000 a year on their food budget. We all need to be doing whatever we can to save as much as we can.  Here are a few tips to help.

MENU PLANNING

The best way to approach menu planning is to plan for several days or even a week at a time. Gather together grocery store fliers and coupons, recipes etc.  When planning consider nutrition, family preferences, foods on offer, and available storage space. Spending extra to get a multi-buy discount is not really a bargain in the long run if you have nowhere to store the excess and won't be able to use it up in time.

MAKE A SHOPPING LIST AND STICK TO IT

After you've planned your menus, make out a shopping list and stick to it. Try not to allow yourself to be distracted by fancy packaging and fake offers. Make your shopping list according to the menus and recipes planned. Put the advertised price and brand of sale items on your list. 

USE COUPONS WITH COMMON SENSE

Buying things you don't need or unlikely to use simply because you have a coupon to use is not a bargain.

ORGANIZE YOUR SHOPPING LIST

Group items on your list according to how they appear in the grocery store. That way you won't be tempted a second time by back-tracking. You will also save time on your grocery shop.

KEEP AN EYE OUT 

Keep an eye out for unadvertised store specials that are genuine bargains. Learn to identify a loss leader. That is an item with the store takes a loss on in the hopes that you will do more shopping for things that are not necessarily on sale.

  

SHOP SEASONALLY

Take advantage of low prices of seasonal items such as fruit or vegetables and items sold at lower prices during high periods of normal production cycles. Nasty tasting strawberries sold for a song in January are not a bargain if they don't taste good.

CHOOSE CANNED GOODS WITH A SENSE OF PURPOSE

Choose the grade and quality of canned goods that fit your use. When shape, uniformity of size and color are not important, use the thriftiest form. Using the thriftiest versions, you will get equally good flavor and nutritional values for use in recipes where the looks don't really matter. Often no-name products are just as good as the more expensive products. 

DON'T SHOP WHEN YOU ARE HUNGRY

This is one of the number one rules when it comes to saving money when shopping. Food looks especially enticing and we are at our weakest when we have empty and grumbling stomachs. 

 

HERE ARE A FEW MORE BUDGET FRIENDLY

OPTIONS FOR YOU TO ENJOY

With the costs of everything rising about the only thing we can try to save money on is our food budget and that can be very difficult to do as well as grocery costs keep going up, up and up. Here are a few other budget conscious meals that we enjoy that you might also enjoy!

HAMBURGER GRAVY - This is an old family standby that may not be the most attractive pencil in the box but it is one of the tastiest! Meant to be ladled over some mashed potatoes and rice, my children always enjoyed this with corn on the side. A rich, from-scratch, gravy makes this a very popular and delicious dish that is not only budget friendly but also very family friendly.  

BREAD & CHEESE OMELET - This is quite simply one of my favorite suppers. Bread cubes are fried until toasty brown in some butter. Wipe the skillet out, add some beaten eggs for a simple omelet, fill with the butter browned bread cubes and some cheese, along with some spring onions for a real supper time treat! Eggs make for an affordable source of protein that is very adaptable. 

 

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Yield: Makes 6 dumplings

Author: Marie Rayner

Tomato Dumplings

Prep time: 15 MinCook time: 25 MinTotal time: 40 Min

A wonderfully light and fresh tasting tomato sauce, loaded with veggies, topped with light and savory butter dumplings. Delicious and simple. Makes a main dish for three or a side dish for six.

Ingredients

• 1 small onion, peeled and finely chopped
• 1/2 of a small green pepper, seeded, trimmed and finely chopped
• 1 stalk of celery, trimmed and finely chopped
• 1/4 cup (60g) butter
• 1 small bay leaf
• 1 can (28 ounces/794g) tomatoes with liquid, cut up
• 1 TBS soft light brown sugar
• 1/2 tsp dried basil leaves
• 1/2 tsp salt
• 1/4 tsp pepper

For the dumplings:

• 1 cup (125g) plain all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1 TBS (15g) cold butter
• 1 TBS chopped fresh parsley
• 2/3 cup (160ml) whole milk

Instructions

1. Heat butter over medium heat, in a medium, heavy bottomed skillet with a lid.
2. Once the butter begins to foam add the onions, green pepper and celery. Sauté, without browning, until they begin to soften.
3. Add the bay leaf, brown sugar, undrained tomatoes, basil, salt and pepper. Bring to the boil, then reduce to a simmer. Cover and simmer for 5 to 10 minutes.
4. While the sauce is simmering make the dumpling batter.
5. Sift the flour, along with the salt and baking powder, into a bowl. Drop in the cold butter and cut it in until the mixture resembles coarse crumbs. Stir in the parsley.
6. Add the milk. Stir just until blended without overmixing. Using two tablespoons, divide into six equal mounds and drop on top of the simmering tomato mixture.
7. Cover tightly and simmer for 12 to 15 minutes (without peeking) until the dumplings puff up and a toothpick inserted in the center comes out clean.
8. Remove and discard the bay leaf.
9. Serve the hot tomatoes and dumplings immediately.

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