Tomatoes and Dumplings

Ingredients

2 (28 ounce) cans stewed tomatoes ,undrained
2 tablespoons butter
2 teaspoons sugar
salt and pepper, to taste

Dumplings:
2 cups Bisquick baking mix
1 egg
3⁄4 cup milk

Directions

Combine the tomatoes with juice, butter, sugar and seasonings in a large flat-bottomed kettle.

Heat the tomatoes over medium heat until boiling gently.

Combine the dumpling ingredients together and drop dough by teaspoon, in a single layer, on top of tomatoes.

Reduce the heat to low (the tomatoes on the bottom may scorch if heat is too high).

Cook, uncovered, for about 5 minutes.

Cover and cook for about 10 more minutes.

Remove the lid and serve.

Garnish with black pepper and extra pats of butter.