1 lg. can (28 oz.) tomatoes
1 tbsp. butter
Sugar and salt to taste
2 c. Bisquick
1 egg
3/4 c. milk

To make a soft batter. Using a large flat bottom kettle, large enough for desired amount of dumplings, heat tomatoes until boiling gently. Drop dough by teaspoon measure on top of tomatoes; cook about 5 minutes uncovered. Then cover for about 10 minutes. Remove lid and quickly prick each dumpling with a fork (I like to slightly thicken the liquid before serving and add a teaspoon of sugar mixed with a pinch of soda.)