Butter-braised tomatoes and dumplings Recipe

 

                      Butter-braised tomatoes and dumplings Recipe

Butter-braised tomatoes and dumplings is a cozy, one-pan dish that transforms juicy, ripe tomatoes into a smooth, buttery sauce. Fluffy, herb-filled dumplings soak up every drop of flavor. The tomatoes soften to a jam-like texture, releasing their natural sweetness, balanced by a hint of garlic, thyme, and a splash of white wine. As the dumplings steam on top, they become light and tender, contrasting beautifully with the rich sauce. I love this dish because it feels like a warm hug on a chilly evening. The buttery sauce is comforting without being heavy, and the simple technique lets the ingredients shine. The aroma of melting butter, caramelizing tomatoes, and fresh herbs fills the kitchen, drawing everyone in long before the first bite. It’s quick enough for a weeknight but elegant enough for unexpected guests. The leftovers taste even better the next day as the flavors meld.

                            Photo by Travis Rainey,

 

I love this recipe because it blends the rustic appeal of a classic tomato braise with the comforting nostalgia of dumplings that practically melt in your mouth. The butter adds a rich texture that elevates a simple tomato into something special, while the dumplings provide a satisfying bite that absorbs the sauce. It’s also versatile—you can add extra vegetables, change up the herbs, or make it vegetarian by using vegetable broth. The entire dish comes together in under an hour, yet it feels like you’ve spent the afternoon preparing something unique. Plus, the leftovers reheat well, making it great for meal prep or a lazy Sunday lunch.

Cooking time: 30 minutes

Total time: 45 minutes

Serves: 4

Difficulty: Moderate (simple technique, a few steps)

Ingredients (serves 4) 

·       1 ½ lb (about 700 g) ripe plum tomatoes, quartered 

·       3 Tbsp unsalted butter, divided 

·       1 small onion, finely diced 

·       2 cloves garlic, minced 

·       1 tsp fresh thyme leaves (or ½ tsp dried) 

·       ¼ cup dry white wine (optional) 

·       ½ cup low-sodium chicken or vegetable broth 

·       Salt and freshly ground black pepper, to taste 

·       1 Tbsp chopped fresh basil (plus extra for garnish) 

·       1 cup all-purpose flour 

·       1 tsp baking powder 

·       ¼ tsp salt (for dumplings) 

·       ½ cup milk (dairy or plant-based) 

·       2 Tbsp melted butter (for dumpling dough) 

·       1 large egg, lightly beaten (or flax egg for vegan) 

Tools 

·       Large, deep skillet or sauté pan with a lid 

·       Wooden spoon or heat-proof spatula 

·       Small mixing bowl 

·       Measuring cups and spoons 

·       Kitchen timer 

Instructions 

Step 1.

Prep the tomatoes: Pat the quartered tomatoes dry with a paper towel. This helps them brown instead of steaming. Set aside. 

Step 2.

Sauté aromatics: Heat 2 Tbsp butter in the skillet over medium heat. When it foams, add the diced onion. Stir for about 3 minutes until the onion turns translucent and begins to soften. 

Step 3.

Add garlic and thyme: Add the minced garlic and thyme. Cook for another 30 seconds until fragrant; be careful not to burn the garlic. 

Step 4.

Deglaze (optional): If using wine, pour it in now. Let it bubble for about 1 minute while scraping up any browned bits from the bottom of the pan. 

Step 5.

Introduce the tomatoes: Add the prepared tomatoes, broth, a pinch of salt, and a grind of pepper. Stir to combine, then bring to a gentle simmer. 

Step 6.

Butter-braise: Reduce the heat to low, add the remaining 1 Tbsp butter, and let the tomatoes cook uncovered for 15-20 minutes. Stir occasionally. The tomatoes should break down, and the sauce should thicken into a glossy, buttery glaze. Taste and adjust the seasoning, then stir in the fresh basil. 

Step 7.

Make the dumpling batter: While the sauce simmers, whisk together flour, baking powder, and ¼ tsp salt in a small bowl. In another cup, mix milk, melted butter, and the beaten egg. Pour the wet ingredients into the dry, stirring just until a soft, slightly sticky dough forms. Do not overmix. 

Step 8.

Drop dumplings: Using a spoon, dollop the dumpling batter onto the simmering tomato sauce, spacing them about an inch apart. You should get roughly 8-10 dumplings. 

Step 9.

Steam the dumplings: Cover the skillet with a lid and let the dumplings steam for 12-15 minutes. Resist the urge to peek; the steam is what makes them fluffy. 

Step 10

Finish and serve: Once the dumplings are puffed and cooked through (a quick toothpick should come out clean), remove the lid. Sprinkle extra fresh basil over the top, give everything a gentle stir to coat the dumplings in sauce, and serve immediately. 

Approximate macros per serving (based on 4 servings) 

v  Calories: 420 kcal 

v  Protein: 9 g 

v  Fat: 18 g 

v  Carbohydrates: 55 g 

v  Fiber: 4 g 

v  Sugar: 7 g 

v  Sodium: 620 mg 

What to serve with this 

A simple green salad dressed with lemon vinaigrette balances the richness, while crusty artisan bread is perfect for soaking up the buttery tomato sauce. For a heartier meal, pair it with roasted potatoes or sautéed green beans. A glass of chilled rosé or a light white wine, like Pinot Grigio, pairs well with the buttery flavors. 

Tips & variations 

·       Swap half the butter for olive oil if you want a lighter sauce. 

·       Add a pinch of red pepper flakes with the garlic for mild heat. 

·       Use heirloom tomatoes for a more colorful dish. 

·       For a gluten-free version, replace the all-purpose flour with a 1-to-1 gluten-free blend and use cornstarch as a thickener in the sauce if needed. 

·       Stir in a handful of fresh spinach at the end of the tomato braise for extra greens. 

·       If you’re out of white wine, a splash of balsamic vinegar adds depth without sweetness. 

Frequently asked questions 

1. Can I make the dumplings ahead of time? 

Yes. Prepare the batter, cover it with plastic wrap, and refrigerate for up to 1 hour before adding it to the sauce. 

2. What if my dumplings turn out dense? 

Overmixing the batter is usually the issue. Mix just until combined and be gentle when dropping them into the sauce. 

3. Can I use canned tomatoes? 

Fresh tomatoes provide the best flavor, but high-quality canned whole tomatoes (drained) can work in a pinch. Reduce the broth slightly to avoid excess liquid. 

4. Is there a dairy-free alternative? 

Yes. Use plant-based butter for the braise and oat or almond milk with a flax egg for the dumplings. 

5. How do I store leftovers? 

Transfer to an airtight container and refrigerate for up to 3 days. Reheat gently on the stovetop, adding a splash of broth if the sauce thickens too much. 

6. Can I freeze this dish? 

The tomato base freezes well, but the dumplings are best fresh. Freeze the sauce separately and make fresh dumplings when you’re ready to serve.