Ingredients

1/2 cup finely chopped onion
1/4 cup finely chopped green pepper
1/4 cup finely chopped celery
1/4 cup butter
1 bay leaf
1 can (28 ounces) diced tomatoes, undrained
1 tablespoon brown sugar
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper

Dumplings:
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon cold butter
1 tablespoon snipped fresh parsley
2/3 cup milk

Directions

In large skillet, sauté onion, green pepper and celery in butter until tender. Add bay leaf, tomatoes, brown sugar, basil, salt and black pepper; cover and simmer for 5 to 10 minutes.

Meanwhile, for dumplings, combine flour, baking powder and salt in a bowl. Cut in butter. Add parsley and milk; stir just until mixed.

Drop by tablespoonfuls into eight or ten mounds onto bubbling tomato mixture; cover tightly and simmer for 12 to 15 minutes or until a toothpick inserted into dumplings comes out clean. Discard bay leaf. Serve immediately.