tomatoes and dumplings!
Fry bacon (1/2 lb.), drain and crumble. Drain drippings and place onion in the same pan to saute using a pat of butter for the onions (not the bacon fat).
I used about 2 cups onion, diced. When the onions got tender I added 2 cans (28 oz each) diced tomatoes - don’t drain them, about a teaspoon of so of sugar and salt and pepper. Bring to boil, reduce heat, cover and simmer.
Meanwhile - make dumplings: 2 c. flour, 3 t. baking powder, 1 t. salt - cut in 1/4 c. cold butter until crumbly. A handful (about 1/4 c.) fresh minced parsley and about 1 c. milk - just enough to moisten.
Drop by tablespoonfuls onto simmering mixture; cover and simmer 20 - 25 minutes or until done (stick a toothpick in and see if it comes out clean). Don’t lift the cover while simmering.