Tomato Dumplings are a classic comfort dish that turns simple pantry ingredients into a warm, satisfying meal or side dish, depending on appetites. Soft, fluffy dumplings simmer gently in a rich tomato sauce, loaded with vegetables, creating a cozy bowl of old‑fashioned flavor that feels like something straight from Grandma’s kitchen.
This easy, budget‑friendly recipe comes together quickly, uses everyday staples, and delivers hearty, home‑style comfort perfect for busy weeknights, meatless meals, or anyone craving a nostalgic taste of the past.
This recipe is one that I got from a Taste of Home Magazine back in the 1990's. It was something that my family really enjoyed. But then, who doesn't enjoy a dumpling!
With this you get a rich flavor and veggie filled tomato sauce, topped with light, fluffy and buttery dumplings. It became a family favorite from the get-go! Not only did it make for an economical main or side dish (depending on how many you want to serve) but it was delicious.
It goes particularly well with pan fried burger patties or meatballs if you wish to serve it as a side dish. Nobody will be complaining! You could also sprinkle some cheese over top of everything while it is still hot so that the cheese melts.
I had not made this in a very long time, but I knew Eileen would really enjoy it so I made the dish for her today as a surprise. She was really excited when I told her what was for dinner! This was always one of her favorites! I think it is destined to become one of yours as well!
Easy, economical and delicious! What's not to love! Enjoy!
INGREDIENTS NEEDED
TO MAKE
TOMATO DUMPLINGS
There is nothing complicated here. I know I say that all the time, but it's true! I am at a stage in life where I don't do complicated!
- 1 small onion, peeled and finely chopped
- 1/2 of a small green pepper, seeded, trimmed and finely chopped
- 1 stalk of celery, trimmed and finely chopped
- 1/4 cup (60g) butter
- 1 small bay leaf
- 1 can (28 ounces/794g) tomatoes with liquid, cut up
- 1 TBS soft light brown sugar
- 1/2 tsp dried basil leaves
- 1/2 tsp salt
- 1/4 tsp pepper
For the dumplings:
- 1 cup (125g) plain all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 TBS (15g) cold butter
- 1 TBS chopped fresh parsley
- 2/3 cup (160ml) whole milk
INGREDIENTS NOTES
Use a sharp knife and mince your onions, celery and peppers to about 1/4 inch in size. You don't want them to be in huge chunks.
You could use margarine to sauté your veggies, but I always use real butter. I just feel it is healthier. I do use salted butter as I can't afford to keep two kinds of butter in the house. You could also use ghee if you wish. I make my own ghee from scratch. Its a lot cheaper to do so.
I tend to buy my spices these days for the most part from the Indian grocery store across from our local mall. They are cheaper and every bit as fresh and good as the name brands. The bay leaves do tend to be quite large, so I usually use a half of one in place of a whole smaller one.
I used tomatoes canned in tomato juice. You can just crush them with your hands or mash them with a potato masher and they will be perfect. Don't drain them. You need the juice.
You can use dried parsley if you don't have fresh. Use roughly half the amount. I buy the freeze dried parsley which has nice sized flakes and a lovely green color.
HOW TO MAKE
TOMATO DUMPLINGS
This is a really simple and delicious dish to make if you follow the instructions succinctly! (To the letter.)
- Heat butter over medium heat, in a medium, heavy bottomed skillet with a lid.
- Once the butter begins to foam add the onions, green pepper and celery. Sauté, without browning, until they begin to soften. (You do not want the butter to overheat and brown/burn. You also don't want your vegetables to brown. You simply want them to be al dente as they will cook further in the sauce.)
- Add the bay leaf, brown sugar, undrained tomatoes, basil, salt and pepper. Bring to the boil, then reduce to a simmer. Cover and simmer for 5 to 10 minutes. (This simmer time allows for the flavors to blend well and meld together into deliciousness.)
- While the sauce is simmering make the dumpling batter.
- Sift the flour, along with the salt and baking powder, into a bowl. Drop in the cold butter and cut it in until the mixture resembles coarse crumbs. Stir in the parsley. (I use a pastry blender, but you can also use two round bladed knives or even a couple forks. You want some pieces to be the size of small peas and some to be the size of bread crumbs.)
- Add the milk. Stir just until blended without overmixing. Using two tablespoons, divide into six equal mounds and drop on top of the simmering tomato mixture. (Using two tablespoons/soup spoons helps to shape them nicely and evenly.)
- Cover tightly and simmer for 12 to 15 minutes (without peeking) until the dumplings puff up and a toothpick inserted in the center comes out clean. (DO NOT PEEK! I cannot stress this enough. You will end up with tough dumplings. Seriously.)
- Remove and discard the bay leaf.
- Serve the hot tomatoes and dumplings immediately.
HOW TO CUT DOWN
ON
GROCERY BILL COSTS
Every time I go to the grocery store, it seems my grocery bill goes up. They say food costs here in Canada where I live are going to rise by 4 to 6% in 2026. That is substantial when people are already struggling to pay for the necessities such as mortgages, rent, fuel, etc. For a family of four that could mean spending an additional $1000 a year on their food budget. We all need to be doing whatever we can to save as much as we can. Here are a few tips to help.
MENU PLANNING
The best way to approach menu planning is to plan for several days or even a week at a time. Gather together grocery store fliers and coupons, recipes etc. When planning consider nutrition, family preferences, foods on offer, and available storage space. Spending extra to get a multi-buy discount is not really a bargain in the long run if you have nowhere to store the excess and won't be able to use it up in time.
MAKE A SHOPPING LIST AND STICK TO IT
After you've planned your menus, make out a shopping list and stick to it. Try not to allow yourself to be distracted by fancy packaging and fake offers. Make your shopping list according to the menus and recipes planned. Put the advertised price and brand of sale items on your list.
USE COUPONS WITH COMMON SENSE
Buying things you don't need or unlikely to use simply because you have a coupon to use is not a bargain.
ORGANIZE YOUR SHOPPING LIST
Group items on your list according to how they appear in the grocery store. That way you won't be tempted a second time by back-tracking. You will also save time on your grocery shop.
KEEP AN EYE OUT
Keep an eye out for unadvertised store specials that are genuine bargains. Learn to identify a loss leader. That is an item with the store takes a loss on in the hopes that you will do more shopping for things that are not necessarily on sale.
SHOP SEASONALLY
Take advantage of low prices of seasonal items such as fruit or vegetables and items sold at lower prices during high periods of normal production cycles. Nasty tasting strawberries sold for a song in January are not a bargain if they don't taste good.
CHOOSE CANNED GOODS WITH A SENSE OF PURPOSE
Choose the grade and quality of canned goods that fit your use. When shape, uniformity of size and color are not important, use the thriftiest form. Using the thriftiest versions, you will get equally good flavor and nutritional values for use in recipes where the looks don't really matter. Often no-name products are just as good as the more expensive products.
DON'T SHOP WHEN YOU ARE HUNGRY
This is one of the number one rules when it comes to saving money when shopping. Food looks especially enticing and we are at our weakest when we have empty and grumbling stomachs.
HERE ARE A FEW MORE BUDGET FRIENDLY
OPTIONS FOR YOU TO ENJOY
With the costs of everything rising about the only thing we can try to save money on is our food budget and that can be very difficult to do as well as grocery costs keep going up, up and up. Here are a few other budget conscious meals that we enjoy that you might also enjoy!
HAMBURGER GRAVY - This is an old family standby that may not be the most attractive pencil in the box but it is one of the tastiest! Meant to be ladled over some mashed potatoes and rice, my children always enjoyed this with corn on the side. A rich, from-scratch, gravy makes this a very popular and delicious dish that is not only budget friendly but also very family friendly.
BREAD & CHEESE OMELET - This is quite simply one of my favorite suppers. Bread cubes are fried until toasty brown in some butter. Wipe the skillet out, add some beaten eggs for a simple omelet, fill with the butter browned bread cubes and some cheese, along with some spring onions for a real supper time treat! Eggs make for an affordable source of protein that is very adaptable.
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Yield: Makes 6 dumplings
Tomato Dumplings
Prep time: 15 MinCook time: 25 MinTotal time: 40 Min
A wonderfully light and fresh tasting tomato sauce, loaded with veggies, topped with light and savory butter dumplings. Delicious and simple. Makes a main dish for three or a side dish for six.
Ingredients
- 1 small onion, peeled and finely chopped
- 1/2 of a small green pepper, seeded, trimmed and finely chopped
- 1 stalk of celery, trimmed and finely chopped
- 1/4 cup (60g) butter
- 1 small bay leaf
- 1 can (28 ounces/794g) tomatoes with liquid, cut up
- 1 TBS soft light brown sugar
- 1/2 tsp dried basil leaves
- 1/2 tsp salt
- 1/4 tsp pepper
For the dumplings:
- 1 cup (125g) plain all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 TBS (15g) cold butter
- 1 TBS chopped fresh parsley
- 2/3 cup (160ml) whole milk
Instructions
- Heat butter over medium heat, in a medium, heavy bottomed skillet with a lid.
- Once the butter begins to foam add the onions, green pepper and celery. Sauté, without browning, until they begin to soften.
- Add the bay leaf, brown sugar, undrained tomatoes, basil, salt and pepper. Bring to the boil, then reduce to a simmer. Cover and simmer for 5 to 10 minutes.
- While the sauce is simmering make the dumpling batter.
- Sift the flour, along with the salt and baking powder, into a bowl. Drop in the cold butter and cut it in until the mixture resembles coarse crumbs. Stir in the parsley.
- Add the milk. Stir just until blended without overmixing. Using two tablespoons, divide into six equal mounds and drop on top of the simmering tomato mixture.
- Cover tightly and simmer for 12 to 15 minutes (without peeking) until the dumplings puff up and a toothpick inserted in the center comes out clean.
- Remove and discard the bay leaf.
- Serve the hot tomatoes and dumplings immediately.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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Golden brown with crispy edges and a delicious broiled cheese and onion topping, these open faced sandwiches go together really quickly and easily using basic store cupboard ingredients. They make for a great impromptu lunch when someone stops by unexpectedly, or for one of those days when you are rushed off your feet and you don't have a lot of time to prepare a lunch.
These go perfectly alongside a hot cup of your favorite soup, or as part of a luncheon plate with some crisp vegetable crudites or potato chips for crunch. Quick, easy and delicious!
As you know I really have a love for vintage style recipes and cookbooks. This recipe I am sharing with you today comes from the Better Homes and Gardens Cooking for Two Cookbook which was published in 1968.
These were some of the first cookbooks that I collected back when I was still at school. I had to leave my collection over in the U.K when I moved back to Canada, but have managed to re-collect a few of them.
This was a really quick and easy sandwich idea which both Eileen and I enjoyed very much. The topping/filling was really rich and delicious and very easy to prepare. They went together in a flash. Eileen is already asking me when I am going to make them again!
I almost burnt them when I was toasting the buns before I put the topping on, so I apologize if the photographs are not great for these. Trust me when I tell you they were really delicious.
INGREDIENTS NEEDED
TO MAKE
CHEESE BUNS DELUXE
There is nothing complicated about this recipe or its ingredients. These are a quick open faced sandwich you can whip up quickly, using basic store cupboard ingredients.
- 1/2 cup (57g) sharp/strong cheddar cheese, grated
- 2 TBS mayonnaise
- 2 TBS chopped ripe olives
- 1 spring onion, trimmed, washed and chopped
- 1/8 tsp curry powder
- 2 hamburger buns, split and toasted
The original recipe called for American Cheese. I did not have any of that, so used a strong cheddar, orange, with great success. It tasted really great!
I used Kewpie Mayo and canned black olives. Spring onions are also called scallions or green onions.
Don't skip the curry powder. It is not overpowering but does add a hint of something special.
If you are really keen you can make your own burger buns. I have a fabulous recipe here. They always turn out really lovely.
HOW TO MAKE
CHEESE BUNS DELUXE
These are really very quick and easy to make. Do take care to watch them when you are toasting the buns for the initial toasting. Mine got browned really quickly. Thankfully I caught them before they were burnt. Despite the dark edges, these were really delicious.
- Heat the grill or broiler function of your oven to high.
- Split your burger buns and toast them briefly under the grill until golden brown.
- Mix the cheese, onions, olives, mayonnaise and curry powder together in a bowl.
- Divide the cheese mixture between the four burger bun halves, dividing it evenly. Spread it out to cover the bread.
- Pop under the grill/broiler and toast for several minutes (about 2) until the cheese melts and bubbles.
- Serve hot.
SUGGESTIONS FOR SERVING
These tasty open faced sandwiches make a great lunch on their own, but would also be lovely served with a hot cup of your favorite soup. Some vegetable sticks on the side would also be very nice. Potato chips would also work well.
Great for quick impromptu lunches due to the ease and quickness of prep. Perfect for unexpected guests. Just put on a pot of soup and whip these up. Presto, lunch is served!
FREQUENTLY ASKED QUESTIONS
DO I NEED TO USE BURGER BUNS?
You can use any kind of bun you have in the house. I don't think the type of bun really matters much. This is a great use for slightly stale buns.
CAN THIS BE MADE AHEAD OF TIME?
You can certainly put the filling together ahead of time, but I wouldn't do it any more than a couple of hours ahead because of the spring onions.
MUST I USE SPRING ONIONS?
I suspect the spring onions were used here because of their color and mild flavor. You could probably use any mild flavored onion.
DO I NEED TO USE RIPE OLIVES?
Although the recipe calls for ripe olives, I think green olives , especially the pimento stuffed ones, would be equally as delicious.
MUST I USE STRONG/SHARP CHEDDAR CHEESE?
Not at all. The original recipe called for American cheese. I didn't have any of that, so I used real cheddar which I have plenty of.
A FEW OTHER CHEESE SANDWICHES TO ENJOY
Cheese sandwiches need never be boring. Here are a few more favorites!
BRITISH CHEESE & ONION SANDWICHES - The recipe creates a classic British-style cheese and onion sandwich filler made with hand‑grated mature white cheddar, Red Leicester, finely minced sweet onion, spring onions, and full‑fat mayonnaise, seasoned simply with black pepper. The key is achieving the right balance—creamy but not gloopy, oniony but not harsh, with good texture from freshly grated cheese.
CHEESE CRUSTED GRILLED CHEESE - A cheese‑crusted grilled cheese is a cozy, over‑the‑top twist on the classic—melty cheese inside, and a golden, lacy Parmesan crust on the outside for extra crunch and flavor. Using simple ingredients like butter, egg, Parmesan, and your favorite melty cheese, the sandwich is built by coating the bread in egg and Parmesan before grilling it to a crisp, toasty finish. Inside, a generous layer of Tex‑Mex–style cheese melts into a gooey center while the exterior becomes deeply savory and crisp. It’s quick, indulgent, and perfect alongside a mug of tomato soup for the ultimate comfort‑food meal.
Pin this recipe to your Sandwich, Lunch, or Vintage Recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: two servings
Cheese Buns Deluxe
Prep time: 5 MinCook time: 2 MinTotal time: 7 Min
Toasty open faced sandwiches. Nice and cheesy. Quick and easy to make.
Ingredients
- 1/2 cup (57g) sharp/strong cheddar cheese, grated
- 2 TBS mayonnaise
- 2 TBS chopped ripe olives
- 1 spring onion, trimmed, washed and chopped
- 1/8 tsp curry powder
- 2 hamburger buns, split and toasted
Instructions
- Heat the grill or broiler function of your oven to high.
- Split your burger buns and toast them briefly under the grill until golden brown.
- Mix the cheese, onions, olives, mayonnaise and curry powder together in a bowl.
- Divide the cheese mixture between the four burger bun halves, dividing it evenly. Spread it out to cover the bread.
- Pop under the grill/broiler and toast for several minutes (about 2) until the cheese melts and bubbles.
- Serve hot.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
A bowl of warm oats is one of those simple breakfasts that never stops feeling comforting, and this version with soft, caramel‑sweet dates and bright orange marmalade is a little morning luxury you can make in minutes. It’s wholesome, naturally sweetened, and full of fiber, but still feels like something you’d linger over at the kitchen table. Whether you’re trying to start the day with something nourishing or just want a cozy bowl that tastes like sunshine, these Breakfast Oats with Dates & Marmalade are an easy, everyday favorite.
I have always loved dressing up my oats with things . . . sometimes it is just a spoonful of maple syrup or a sprinkle of maple sugar . . . other times I add dried cherries or cranberries or blueberries . . . or, yes . . . everything!
Today I added chopped dates and some marmalade, but not just any marmalade . . . a good quality marmalade . . . because it's breakfast and well . . . breakfast and marmalade just go together like peas and carrots! On your toast or in your oats. Both are delicious options!
A dollop of marmalade went into the pot with the oats and dates when I was cooking them, and another dollop was swirled on top with some cream when I was eating them, and yes . . . THEY WERE FABULOUS!
This is an incredibly delicious way to enjoy your morning oats. I promise you.
INGREDIENTS NEEDED
TO MAKE
BREAKFAST OATS WITH DATES & MARMALADE
Simple store cupboard ingredients.
For the oats:
- 2 cups (160g) of old fashioned oats, uncooked
- 3 1/4 cup (760ml) of a mix of milk and water (generally speaking I will use half milk and half water.)
- pinch salt
- 1 dessertspoon of good quality marmalade
- 1/2 cup (75g) of chopped dates
To serve:
- Marmalade to spoon over top
- single cream (half and half) for pouring
NOTES ON INGREDIENTS
Old fashioned oats (also called rolled oats) are steamed and flattened oat groats, quick to cook and versatile for various recipes. Do not use quick or instant oats for this recipe.
As I said I use half milk and half water. I also use whole milk for this recipe. This adds richness.
Use the best marmalade you can find, with a healthy proportion of peel in the mix.
I like to use Medjool dates. They have the nicest flavor and texture. Almost caramel-like.
Drizzling with cream to serve is a bit of an indulgence, but a really delicious one. You can easily cut this recipe in half if you are not wanting to make four servings. The cook times will remain the same.
HOW TO MAKE BREAKFAST OATS
WITH DATES & MARMALADE
Its really not rocket science. Follow the instructions and timings and you will have a very tasty breakfast.
- In a medium saucepan bring the water/milk and salt to boiling. (I use a heavy bottomed sauce pan and bring it to a boil over medium high heat. Remember milk expands exponentially when heated to a boil.)
- Stir in the rolled oats, dates and marmalade.
- Reduce heat and simmer, uncovered, for 5 minutes, stirring occasionally. (I switch to medium low heat for this. I use a rubber spatula to stir, scraping the bottom to make sure that nothing catches.)
- Remove the pan from the heat. Divide between four bowls. (If your bowls are heated your oats will stay warm longer.)
- Top each serving with a spoonful of marmalade and a drizzle of cream. (You can use milk instead of cream, but cream is very nice.)
ALL ABOUT THE DIFFERENT KINDS OF OATS
Whole Oat Groats: The least processed form, retaining the whole grain.
Steel Cut Oats: Chopped whole oat groats, offering a chewy texture and nutty flavor.
Scottish Oats: Stone-ground oats that are coarser than steel-cut oats, resulting in a creamy texture when cooked.
Rolled Oats (Old-Fashioned Oats): Steamed and flattened oat groats, quick to cook and versatile for various recipes.
Quick Oats: Pre-cooked and dried oats that cook faster than rolled oats.
Instant Oats: Fully cooked and dried oats that only require hot water or a microwave to prepare.
Oat Bran: The outer layer of the oat grain, high in fiber and often used in baking or as a cereal.
Oat Flour: Finely ground oats used as a gluten-free flour alternative in baking.
NUTRITIONAL BENEFITS OF EATING OATS
Oats are an incredibly nutritious food to eat and perfect to begin your day with. Well balanced they are a great source of carbohydrates and fiber. They are also a great source of protein.
Rich in anti-oxidants, they can also help to lower your blood pressure when eaten regularly.
Oats contain powerful soluble fiber. This helps to reduce your blood glucose and promotes the growth of good bacteria in the digestive tract. They can also help to regulate type 2 diabetes.
Oats can help lower blood cholesterol. Heart disease is the leading cause of death in the world today and that is partly due to high cholesterol. Many studies have shown that the beta-glucan fiber in oats is effective at reducing both total and LDL (bad) cholesterol levels.
Oats may help lower blood sugar levels, especially in people with obesity or who have type 2 diabetes.
Oats are very filling and can help you to lose weight if you consume them regularly. Eating filling foods can help you to feel full and less prone to snacking on other things.
Naturally gluten free, they are an important source of carbohydrates and fiber for those who are gluten-intolerant.
A FEW OTHER
BREAKFAST RECIPES FOR YOU TO ENJOY
They say that breakfast is the meal that sets you up for the day! Here are a few other breakfast recipes for you to enjoy!
VANILLA BREAKFAST CORNBREAD - If you love starting the day with something simple, cozy, and a little bit nostalgic, this Vanilla Breakfast Cornbread is the kind of bake that makes mornings feel softer. Lightly sweet, tender‑crumbed, and infused with warm vanilla, it’s a quick bread that comes together effortlessly and pairs perfectly with butter, jam, or a drizzle of syrup. Whether you enjoy it fresh from the oven or tuck a slice into your breakfast routine, this cornbread brings a touch of homemade comfort to the start of your day.
COUNTRY FARMHOUSE BREAKFAST BAKED OATS - Made with simple pantry ingredients and baked until warm, hearty, and lightly sweet, this easy recipe delivers all the charm of a farmhouse breakfast with none of the fuss. It’s nourishing, satisfying, and ideal for busy mornings, weekend brunches, or anytime you want a rustic, home‑baked breakfast option that fills the house with the most inviting aroma. Loaded with apples and dried cranberries and the hearty nuttiness of wholesome oats.
Pin this recipe to your Breakfast or Oatmeal Recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: 4 servings
Breakfast Oats with Dates and Marmalade
Prep time: 5 MinCook time: 5 MinTotal time: 10 Min
A hearty and delicious way to begin your day!
Ingredients
For the oats:
- 2 cups (160g) of old fashioned oats, uncooked
- 3 1/4 cup (760ml) of a mix of milk and water (generally speaking I will use half milk and half water.)
- pinch salt
- 1 dessertspoon of good quality marmalade
- 1/2 cup (75g) of chopped dates
To serve:
- Marmalade to spoon over top
- single cream (half and half) for pouring
Instructions
- In a medium saucepan bring the water/milk and salt to boiling.
- Stir in the rolled oats, dates and marmalade.
- Reduce heat and simmer, uncovered, for 5 minutes, stirring occasionally.
- Remove the pan from the heat. Divide between four bowls.
- Top each serving with a spoonful of marmalade and a drizzle of cream.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
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