Quick Butter-Braised Tomatoes and Dumplings

In One and Done, senior test kitchen editor Jesse Szewczyk uses one pan—like a Dutch oven, sheet pan, or cast-iron skillet—to make meals you’ll come back to again and again. Click here for more one-pan meals.

The beauty of this recipe lies in how simple it is: You just pop everything into a skillet and place it on the stove. As the tomatoes cook down, they release their flavorful juices and gently steam the dumplings, cooking them in a summery sauna. While you can certainly use just a single type of tomato, a mix of small varieties (like cherry or grape) combined with large, dramatic wedges of bigger ones makes for the most festive presentation. And you can use any variety of frozen gyoza in this recipe, as long as the dumplings are the gyoza type (as opposed to something like shumai). If you don’t have mirin on hand, mix 1 Tbsp. sugar in a small bowl with 3 Tbsp. water and use that in its place.