TOMATO STEW WITH BASIL DUMPLINGS

Serves: 6-8

For stew:

4 tbsp (60 mL) unsalted butter

1 medium onion, finely chopped

1 medium red bell pepper, finely chopped

1 tsp (5 mL) kosher salt

1 tsp (5 mL) dried basil

1/2 tsp (2.5 mL) freshly ground black pepper

3 14-oz (400-mL) cans chunky tomato purée

1/4 cup (60 mL) firmly packed light brown sugar

1/4 cup (60 mL) sherry vinegar

For dumplings:

1 cup (60 mL) flour

1 1/2 tsp (7.5 mL) baking powder

1/2 tsp (2.5 mL) kosher salt

1 tbsp (15 mL) unsalted butter, cut into small bits

3 tbsp (45 mL) finely chopped fresh basil

1 large egg

1/2 cup (125 mL) whole milk

1. For stew: Melt butter in a large saucepan over medium-high heat. Stir onion, bell pepper, salt, dried basil and black pepper; cook, 5 minutes or until tender, stirring occasionally.

2. Stir in tomato purée, brown sugar and vinegar. Reduce heat to medium; let stew cook while you make dumplings.

3. For dumplings: Whisk together flour, baking powder and salt in a medium bowl. Work in butter with your fingertips until mixture is crumbly. Stir in fresh basil.

4. Whisk together egg and milk. Pour over flour mixture and stir just long enough to form a soft, sticky dough.

5. Bring stew to a boil over medium-high heat. Drop golf-ball-size dumplings into stew. Cover and cook for 20-25 minutes or until dumplings are firm, fluffy and somewhat dry on top.

6. Uncover and let stand for 5 minutes. Serve warm.