Italian Style Tomatoes With Parsley Dumplings

• 2 tablespoons butter
• 1 small onion, diced (1/2 cup)
• 2 teaspoons parsley
• 14 teaspoon black pepper
• 2 -4 garlic cloves, minced fine
• 2 teaspoons sugar
• 6 tablespoons milk
• 12 teaspoon parsley
• 2 (14 1/2 ounce) cans chopped tomatoes (I use the roasted garlic & onion flavor)
• 1 cup Bisquick

1. In a 3 or 4qt dutch oven, melt the butter over medium heat.
2. Add the onion, garlic, sugar and 2 teaspoons parsley.
3. Saute until browned a little, about 5 to 7 minutes.
4. I use dried parsley most of the time so at this point I add my 1/2 teaspoon parsley to the milk in a small bowl so it can moisten up a little.
5. Add the tomatoes, undrained and bring to a boil.
6. Reduce heat slightly and continue cooking about 15 minutes, stirring frequently.
7. You want them to be just boiling lightly.
8. Add bisquick to the milk/parsley and stir with fork until most lumps are gone.
9. The mix will be kind of gooey, runny like thick muffin batter.
10. Drop by table spoon fulls onto top of boiling, hot tomatoes.
11. You should get 6 dumplings.
12. They will look small at first but they puff up alot.
13. Cook 10 minutes uncovered then cover with lid and cook 10 more minutes, reducing the heat slightly so the tomatoes don't burn.
14. They are done when a toothpick inserted in the center of the dumplings comes out clean.
15. To serve, scoop them out and ladel a little of the tomatoes over top of the dumplings to make them look pretty.

butter, onion, parsley, black pepper, sugar, milk, parsley, tomatoes, bisquick

Taken from www.food.com/recipe/italian-style-tomatoes-with-parsley-dumplings-361480 (may not work)