1/4 c. diced celery
1/4 c. diced onions
4 tbsp. butter
1 med./lg. green pepper, diced fine
2 (No. 5) cans tomatoes, diced OR fresh tomatoes, peeled, seeded, diced
2 c. tomato juice
1/4 to 1/2 tsp. sugar
2 tbsp. dried parsley flakes
Basil
Salt and coarse black pepper
Cornstarch and water mixture

BREAD DUMPLINGS:

4 c. hot dog and/or hamburger buns, cut to dumpling size and dried several hours; cut bread can be used, but buns are best

Saute celery and onions in butter just until translucent. Add green peppers, tomatoes, juice and seasonings to your taste. Bring to a boil, thicken slightly with the cornstarch/water mixture. DO NOT overcook the tomatoes. Keep their bright red color as well as the crispness of the celery and onions.

Pour tomato mixture over "dumplings" and stir gently with a rubber spatula so as not to tear the dumplings.

Serves 8.

Flavors compliment broiled fish or broiled chicken as a side dish.