Amish Tomato Dumplings in Savory Herb Sauce

Imperial October 14, 2026October 14, 2026

Quick Recipe Version (TL;DR)

Amish Tomato Dumplings in Savory Herb Sauce pairs soft, steamed flour dumplings with buttery tomatoes, tender onions, garlic, and fresh basil. This Amish-inspired farmhouse dish makes a comforting vegetarian supper or a generous side.

Yield: 4 main-course servings or 6 side servings; makes 12 dumplings
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes

Quick Ingredients

Tomato sauce: 2 1/2 pounds ripe tomatoes, 1 medium yellow onion, 3 garlic cloves, 3 tablespoons unsalted butter, and 1/2 cup low-sodium vegetable broth.
Sauce seasoning: 3/4 teaspoon fine salt, 1/2 teaspoon freshly ground black pepper, 1 teaspoon granulated sugar if needed, and 1/4 cup chopped fresh basil, divided.
Dumplings: 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon fine salt, 3/4 cup whole milk, and 2 tablespoons unsalted butter, melted and cooled slightly.

Do This

1. Core and chop the tomatoes, dice the onion, mince the garlic, and chop the basil. Use a deep 12-inch skillet with a tight-fitting lid.
2. Melt 3 tablespoons butter over medium heat. Cook the onion for 6 minutes, then add the garlic and cook for 1 minute.
3. Add tomatoes, broth, sauce salt, and pepper. Bring to a simmer, then cook uncovered over medium-low heat for 18 minutes. Add sugar only if needed and stir in half the basil.
4. Whisk flour, baking powder, and dumpling salt. Fold in milk and the remaining 2 tablespoons melted butter just until a soft, sticky dough forms.
5. Spoon 12 equal dumplings over the gently bubbling sauce. Cover tightly and steam over low heat for 18 minutes without lifting the lid.
6. Check that a dumpling center reaches 200°F (93°C) and has no wet dough. Rest off the heat, covered, for 4 minutes. Finish with the remaining basil and serve.

Why You’ll Love This Recipe

Simple ingredients, plenty of flavor: Ripe tomatoes, butter, garlic, and basil make a rich sauce without heavy cream.
Soft, fluffy dumplings: They steam directly over the tomatoes, soaking up flavor underneath while staying tender on top.
A comforting vegetarian meal: Serve generous bowls for supper or smaller portions alongside your favorite main dish.
No oven required: One covered skillet handles the sauce and dumplings, keeping cleanup manageable.

Grocery List

Produce: 2 1/2 pounds ripe tomatoes, 1 medium yellow onion, 3 garlic cloves, and 1 small bunch fresh basil.
Dairy: Unsalted butter, 5 tablespoons total, and whole milk, 3/4 cup.
Pantry: All-purpose flour, baking powder, low-sodium vegetable broth, fine salt, black pepper, and optional granulated sugar.

Full Ingredients

For the Savory Tomato-Herb Sauce

3 tablespoons (42 g) unsalted butter
1 medium yellow onion (about 150 g), finely diced into approximately 1 cup
3 garlic cloves (about 9 g), minced
2 1/2 pounds (1,135 g) ripe tomatoes, cored and chopped into 1/2-inch pieces; keep their juices
1/2 cup (120 ml) low-sodium vegetable broth
3/4 teaspoon (4.5 g) fine salt
1/2 teaspoon freshly ground black pepper
1 teaspoon (4 g) granulated sugar, optional, only if the tomatoes taste sharply acidic
1/4 cup (about 10 g) chopped fresh basil, divided

For the Homemade Flour Dumplings

1 1/2 cups (180 g) all-purpose flour, spooned into the measuring cup and leveled
2 teaspoons (8 g) baking powder
1/2 teaspoon (3 g) fine salt
3/4 cup (180 ml) whole milk
2 tablespoons (28 g) unsalted butter, melted and cooled slightly

Equipment

A deep 12-inch skillet or wide, approximately 4-quart sauté pan with a tight-fitting lid
A mixing bowl, whisk, wooden spoon, and two spoons for portioning the dumplings
An instant-read thermometer or a thin skewer for checking doneness

Amish Tomato Dumplings in Savory Herb Sauce – Closeup

Step-by-Step Instructions

Step 1: Prepare the vegetables and dumpling ingredients

Core the tomatoes and chop them into 1/2-inch pieces, saving any juice on the cutting board. Dice the onion, mince the garlic, and chop the basil. Tomato skins can stay on for a rustic texture; remove them beforehand if you prefer a smoother sauce.

Measure the dumpling ingredients and melt the 2 tablespoons butter reserved for the dough. Let it cool slightly while you start the sauce. Keep the dough ingredients separate for now so the baking powder does not begin working too early.

Step 2: Soften the onion and garlic

Melt 3 tablespoons butter in your deep skillet over medium heat. Add the onion and cook for 6 minutes, stirring occasionally, until softened and translucent. Avoid browning it heavily; a gently cooked onion gives the sauce a mellow sweetness.

Add the garlic and cook for 1 minute, stirring constantly, until fragrant.

Step 3: Simmer a thick, rustic tomato sauce

Add the chopped tomatoes and their juices, vegetable broth, 3/4 teaspoon salt, and black pepper. Bring to a gentle simmer over medium heat, allowing about 3 minutes, then reduce the heat to medium-low.

Simmer uncovered for 18 minutes, stirring every 3 to 4 minutes and pressing some of the tomato pieces against the pan with your spoon. The tomatoes should soften into a chunky sauce that briefly holds a spoon trail but still bubbles easily. If the tomatoes are unusually watery, simmer for an additional 5 minutes before adding the dumplings.

Taste the sauce and add the optional 1 teaspoon sugar only if it needs help balancing the acidity. Stir in 2 tablespoons of the chopped basil. If the sauce has become paste-like rather than spoonable, add 2 tablespoons vegetable broth at a time, up to 1/4 cup extra, to loosen it.

Step 4: Mix the soft dumpling dough

Near the end of the sauce’s simmering time, whisk together the flour, baking powder, and 1/2 teaspoon salt in a mixing bowl. Pour in the milk and the 2 tablespoons melted butter.

Fold gently with a spoon just until no dry flour remains, about 30 to 45 seconds. The dough should be soft, sticky, and scoopable, not firm enough to knead. A few small lumps are fine; overmixing can make the dumplings tough.

Step 5: Spoon the dumplings over the tomatoes

Make sure the sauce is gently bubbling across the skillet. Using two spoons, divide the dough into 12 equal mounds, about 2 tablespoons each, and place them on top of the sauce in a single layer.

Leave about 1/2 inch between the mounds where possible so they have room to expand. Do not stir them into the sauce or push them beneath it. Their bottoms will sit in the tomatoes while their tops cook in the trapped steam.

Step 6: Cover and steam until fluffy

Cover immediately with the tight-fitting lid and reduce the heat to low. Maintain a gentle simmer and cook for 18 minutes without lifting the lid. You should hear quiet bubbling rather than a vigorous boil.

Check one of the largest dumplings near the center of the pan. Its middle should reach 200°F (93°C), and a skewer inserted into the dough should come out without wet batter. The inside should look fluffy and set, not shiny or gummy. If needed, cover again and cook for an additional 2 to 3 minutes.

Step 7: Rest, garnish, and serve

Remove the skillet from the heat and let it stand, covered, for 4 minutes. Sprinkle with the remaining 2 tablespoons chopped basil.

For a main course, spoon three dumplings into each of four shallow bowls and surround them with plenty of tomato sauce. For a side dish, serve two dumplings per person. A crisp green salad or lightly dressed cucumber salad makes a fresh accompaniment.

Pro Tips

Use a wide pan: A deep 12-inch skillet gives the dumplings room to expand. A narrow pot encourages crowding and uneven cooking.
Keep the sauce thick but moist: The dumplings need steam to rise, so the tomatoes should remain saucy rather than dry or jam-like.
Measure the flour carefully: Weighing out 180 g is the most reliable option. If using cups, spoon and level rather than scooping directly from the bag.
Resist peeking: Lifting the lid during the initial 18-minute steaming time releases the heat and moisture the dumplings need.
Expect pale, tender tops: These are steamed dumplings, not baked biscuits. They should be soft and fluffy, without a browned crust.

Variations

Use canned tomatoes: Replace the fresh tomatoes with 40 ounces (1,135 g) canned whole peeled tomatoes and their juices, crushing them by hand. Omit the initial 1/2 cup broth, then add broth in 2-tablespoon increments only if the simmered sauce needs loosening.
Add garden vegetables: Stir 1 cup (150 g) diced zucchini into the sauce for the final 8 minutes of uncovered simmering, before adding the dumplings.
Make herb-flecked dumplings: Stir 1 tablespoon finely chopped fresh parsley and 1 teaspoon fresh thyme leaves into the dry dumpling ingredients before adding the milk and butter.

Storage & Make-Ahead

Refrigerate: Transfer leftovers to shallow, airtight containers and refrigerate within 2 hours of cooking. Store for up to 4 days. The dumplings will absorb more sauce as they sit, so their texture will become slightly softer.

Reheat: Place the dumplings and sauce in a covered skillet with 2 tablespoons water or vegetable broth per serving. Warm over low heat for 10 to 15 minutes, until the centers reach 165°F (74°C). Avoid vigorous stirring, which can break the dumplings.

Make ahead: Prepare the tomato sauce up to 2 days in advance, leaving out the basil. Refrigerate, then bring it back to a gentle simmer before adding the basil and freshly mixed dumpling dough. Do not mix the wet dumpling dough ahead of time.

Freeze: The sauce alone freezes well for up to 3 months. Thaw overnight in the refrigerator and make fresh dumplings when serving; cooked dumplings can become gummy after freezing.

Nutrition (per serving)

Estimated for one of four main-course servings, including the optional sugar. Values vary with the tomatoes, broth, and baking powder used.