Whitesburg KY
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A dish from the South


 

 

This tasty recipe for Italian Tomato Marina Sauce With Southern Cheese Dumplings combines the best tomatoes of southern Italy with a dumpling typically used in American South recipes.

TOMATO MARINA SAUCE
WITH CHEESE DUMPLINGS
If you can’t find (or afford) San
Marzano tomatoes, American Red
Pack or Red Gold canned tomatoes are a delicious substitute.
1 (28-ounce) can whole, peeled,
San Marzano or Red Pack (or Red
Gold) tomatoes
2 tablespoons vegetable oil or
butter
2 tablespoons finely chopped

onion
2 tablespoons finely chopped
green bell pepper
2 tablespoons finely chopped
celery
2 tablespoons dried Italian
seasoning mix
2 tablespoons garlic
2 tablespoons flour
1 bay leaf
1 teaspoon brown sugar
1 teaspoon salt
1 teaspoon ground black pepper 1/8 teaspoon cayenne pepper
1/8 teaspoon ground cloves or
nutmeg

DUMPLINGS
1 cup flour
2 teaspoons baking powder

1/2 teaspoon salt
1 tablespoon cold butter
1/2 cup shredded Parmesan
cheese
3 tablespoons chopped parsley
1/2 cup milk

1. Pour the whole tomatoes
into a large bowl. Using your
hands, carefully crush the tomatoes to break them into pieces.
2. In a large skillet over medium high heat, melt butter
and add onions, green pepper,
celery and Italian Seasoning.
Saute vegetables until tender,
about 2 minutes. Add garlic and
saute for another minute. Add
2 tablespoons flour; stir well,
cook about 2 minutes. Gradually blend in crushed tomatoes

and the juices and the bay leaf.
Mix well.
3. Add sugar, salt, black pepper, cayenne pepper and cloves
or nutmeg. Boil over medium
heat. Cook and stir for 2 minutes.
Reduce heat; cover and simmer
for 5 minutes.

For the dumplings:
4. Combine flour, baking powder and salt in a bowl; cut in butter using pastry cutter or 2 forks
until crumbly. Add cheese. Stir in

parsley and milk, gently combine
until dough is just moistened.
5. Drop the dough by tablespoons onto simmering tomato
sauce. Cover and simmer for 20
minutes or until a toothpick inserted in a dumpling comes out
clean (do not lift the cover while
simmering). Discard bay leaf
and serve immediately topped
with more Parmesan cheese and
parsley, optional.

©2018 King Features Synd.
and Angela Shelf Medearis

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