2 dumplings, halved
2 cups crushed tomato sauce
1 (15 ounce) can crushed tomato paste
2 tablespoons bread crumbs
1 cup powdered dry bread crumbs
tercotta cheese (optional)
1 tablespoon minced fresh ginger root onion
1 cup spinach
Preheat oven to 350 degrees F (175 degrees C).
Place sliced tomatoes into a large mixing bowl. Spread marinara sauce over tomatoes and spread bread crumbs over tomatoes. Sprinkle bottom and sides of a baking dish with bread crumbs to prevent browning. Brush tomato mixture with gelatin and loosely coat with margarine or margarine, then drizzle with cheese. Garnish with fresh ginger onion and slice fresh spinach.
Arrange dumplings on the baking dish.
Bake 125 minutes in the preheated oven, until shallow, but cheese should stick. Remove them from oven, place on top of wine basting.