Amish Tomato Dumplings

Tomatoes:
1/4 cup unsalted butter
1/2 cup, diced
1/2 cup bell pepper, diced
1/2 tsp garlic
1 bay leaf
1, 28-oz can of tomatoes, with liquid
2 Tbs brown sugar
2 Tbs parsley, chopped

Dumplings:
1 cup flour
1-1/2 tsp baking powder
1 tsp basil
1/2 tsp salt
1/4 tsp black pepper
2 Tbs unsalted butter
1/2 cup milk
1 egg, beaten

In a large saucepan, sauté the onion, bell pepper, garlic and bay leaf in butter over medium-high heat until tender. Add the can of tomatoes with its juices, breaking up the tomatoes with your fingers if they are not pre-diced. Add the brown sugar and parsley. Adjust the heat to medium-low and simmer for 3 minutes while you prepare the dumplings.

In a small bowl, combine the flour, baking powder, basil, salt and pepper. Cut in the butter with a pastry cutter (or pulse in the food processor.) Combine the milk and beaten egg and add it to the flour mixture. Stir lightly until just combined.

Drop the dumplings by heaping teaspoonfuls on top of the tomato mixture, cover, and cook 20 minutes.