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Tomato Dumplings

My mom, who is from Southwest Virginia, invented these. Delicious alternative to pasta.

2 cans (14.5 ounces each) diced tomatoes
1 can water (use empty diced tomato can)
1 can (8 ounces) tomato sauce
½ tsp. sugar
Salt and pepper
2 ¼ cup Bisquick
2/3 cup low-fat milk

1) Add the first five ingredients to a large, wide pot and bring them to a boil.

2) Stir the Bisquick and milk together until a soft dough forms.

3) Drop the Bisquick mixture by spoonfuls into the boiling tomato mixture. Then reduce heat and cook uncovered for 10 minutes. Reduce heat a little more, put a lid on the pot, and cook 10 minutes more.

Dumplings should be fluffy and light.

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