Ingredients:

• 2 quarts stewed tomatoes or canned tomatoes

• 1-1 1/2 cups chicken broth or water

• 2 sticks of butter

• 2 tbsp sugar

• Salt and pepper to taste

Dumplings:

• 2 cups self-rising flour

• 2 cups heavy whipping cream

Instructions:

Bring tomatoes, butter, sugar, salt, and pepper to a boil. In a separate bowl, mix flour with whipping cream, being careful not to overmix. Drop dumplings into the hot tomatoes (dip spoon in hot tomatoes first for easy release). Reduce to a simmer, cover with a lid, and cook for 20 minutes without lifting the lid. Dumplings should puff up and be soft and fluffy. Enjoy!