Macaroni and Tomatoes

Macaroni and Tomatoes is a classic Southern recipe that is easy to make with pantry staples and is ready in less than 20 minutes.

4.80 from 10 votes

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Course: Side Dishes

Cuisine: American

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: servings

Author: Jennifer Stewart

Prepare the pasta according to package directions. Drain, reserving 1/4 cup pasta water.
While the pasta is cooking, in a large sauce pan or deep skillet, add the bacon fat over medium heat.
Add the diced and stewed tomatoes. Stir and bring to a boil.
Reduce heat and simmer for 10 minutes.
When the pasta is done, add the cooked noodles and stir to combine.
Let the macaroni and tomatoes simmer for an additional few minutes to allow the flavors to mix.
If the sauce is too thin you can add a little of the pasta water or a cornstarch slurry to thicken it.
Remove and serve. Garnish with fresh parsley and grated Parmesan cheese if desired.
Enjoy!

If you don't have a tablespoon of bacon grease, just add 2 tablespoon of butter instead.
Cook the macaroni in chicken broth for a richer flavor.
Use a combination of diced and stewed tomatoes for the best flavor combination.
You can use fresh tomatoes but you will need to add additional spices and increase the cooking time.
Sprinkle some crushed red pepper flakes in the last few minutes of simmering for a little kick.
If you want some diced onions and garlic, chop fine and cook with the bacon fat until tender before adding the tomatoes.
Don't have diced or stewed tomatoes, you can substitute canned tomato sauce.
If you want the tomatoes thicker, add a slurry of cornstarch and water (1 teaspoon/2 tablespoons) or add 1/4 cup of the pasta cooking water to the simmering tomatoes to make it thicker.
If the tomatoes are a tad acidic, add a teaspoon of sugar while simmering.
Garnish with grated Parmesan cheese when serving.