Macaroni and Tomatoes

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Macaroni and Tomatoes is a simple, classic southern recipe made from pantry staples. Easy to make, it is pure comfort food.

Tomatoes and Macaroni

 

It’s sort of like Southern Ghoulash, but much simpler and more basic. Macaroni and Tomatoes is wonderful served with cornbread and I like to add a little grated Parmesan cheese to it.

Only 6 ingredients plus salt and pepper are needed. It can be made in under 20 minutes and is a wonderfully economical meal.

How To Make Macaroni and Tomatoes:

First cook the macaroni in salted water for 8 minutes. While the pasta cooks, combine 1 tablespoon of butter, 1 tablespoon of bacon grease, a can of petite diced tomatoes, and a can of stewed tomatoes in a medium pot. Simmer for 5 minutes. This will evaporate a little of the liquid and concentrate the flavors.

Add salt, pepper, and a little sugar. Mix in the macaroni and simmer for a few minutes. So easy!

Macaroni and Tomatoes

 

Recipe Tips:

If you don’t have bacon grease, use twice the amount of butter. I always save my bacon grease. It can be used for so many things and is especially useful when you are low on butter or oil. It adds a wonderful smokiness to this dish.

If you want this dish to be spicy, add a half a teaspoon of crushed red pepper flakes.

Be sure to use a combination of diced tomatoes and stewed tomatoes. Stewed tomatoes have so much awesome flavor and a little sweetness.

Some people like to add a little onion. If you’d like to, saute it in the bacon grease and butter until soft.

Classic Macaroni and Tomatoes

 

Try These Other Classic Southern Recipes

Tomatoes and Macaroni

Macaroni and Tomatoes

Course: Main Dish
Cuisine: Southern
Keyword: pasta
Servings: 4
Calories: 311kcal
Macaroni and Tomatoes is a simple, classic southern recipe made from pantry staples. Easy to make, it is pure comfort food.
Print Recipe

Ingredients

  • 2 cups uncooked macaroni
  • 1 tablespoon butter
  • 1 tablespoon bacon grease
  • 1 (14-ounce) can petite diced tomatoes
  • 1 (14-ounce) can stewed tomatoes
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon sugar
  • grated Parmesan cheese, optional

Instructions

  • Cook macaroni in boiling salted water for 8 minutes. Drain.
  • Add the butter, bacon grease and both cans of tomatoes (undrained) to a medium pot. Bring to a boil and simmer for 5 miniutes.
  • Add cooked macaroni, salt, pepper, and sugar. Mix well and simmer for another 2 to 3 minutes.
  • Serve warm with Parmesan cheese if desired.

Nutrition

Calories: 311kcal

Classic Macaroni and Tomatoes

2 thoughts on “Macaroni and Tomatoes

  1. I used to eat this as a child, but it was macaroni and tomato juice. Very plain, but i still loved it. I made some today almost following this recipe, I fried the cut up bacon in a skillet and when it was crisp I added copious amounts of seasoned salt and 2tbs of Irish butter then poured all of it into the macaroni. I also omitted the sugar, i don’t really like it sweet. It changed the whole taste of the dish!! It was smokey and salty and so so good. I paired mine with fried (in bacon grease)Yukon gold potatoes, and Johnny cakes. Delicious 😋 Side note: This dish is carb overload, lol, so those on keto can’t have it, lol

  2. My mom used to make this — not as fancy with different kinds of tomatoes and butter — but the same basic idea. We loved it, and thought she made it up! Thanks for the happy reminder!

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