Macaroni and Tomatoes
Macaroni and tomatoes is a Depression-era Southern dish that most people outside the South have never heard of. The ones who grew up with it either love it or remember it as bland and watery. The difference is usually the tomatoes.
This version uses two cans of diced tomatoes simmered into a sauce with basil, oregano, and just enough sugar to cut the acidity without making it taste sweet. My mom’s version used tomato juice and no seasoning. This one actually has flavor.
SAVE THIS RECIPE FOR LATER!
We'll send this recipe to your inbox, so you can find it when you need it!
What is Macaroni and Tomatoes?
Macaroni and tomatoes is a simple Southern dish made by cooking pasta with canned tomatoes into a light sauce. The version people remember depends on how it was made. Some were just pasta in tomato juice, which is why it had a reputation for being bland. This version cooks the tomatoes down with seasoning so it’s thicker and actually has flavor.
What you’ll love about this Macaroni and Tomatoes Recipe:
Ingredients needed for this recipe for Macaroni and Tomatoes
Elbow macaroni (8 oz): Cook it to al dente, not fully soft. It finishes cooking in the sauce for 2 to 3 minutes and will overcook if it is already fully done when it goes in. Any short pasta works here, rotini, penne, or shells, but elbow is the traditional choice and holds the sauce well.
Vegetable oil (2 tablespoons): For cooking the onion and garlic. Bacon grease is the more traditional Southern substitute and makes the whole dish noticeably richer and smokier. Use the same amount.
Onion (1/4 cup, finely chopped): Dice it fine so it softens completely in 3 minutes and disappears into the sauce. Large onion pieces in a simple dish like this are distracting.
Garlic (1 clove, minced): Add it after the onion is already soft, not at the same time. It only needs 30 seconds and burns quickly.
Diced tomatoes (2 cans, 14.5 oz each, undrained): Do not drain them. The juice is your sauce liquid. Stewed tomatoes work as a substitute and give you a slightly sweeter, softer result. Whole tomatoes crushed by hand give you a chunkier texture.
Dried oregano (1 tsp), dried basil (1 tsp), salt (1 tsp), black pepper (1/4 tsp): These are what separate this version from the plain tomato juice and macaroni version most people grew up with. Do not skip the herbs!
Sugar (1/2 tsp): This is the one ingredient that does the most work for the least volume. Canned tomatoes are acidic and the sugar rounds that out without making the dish taste sweet. Taste the sauce before adding the pasta and you will understand what it does.
Fresh parsley (optional): For garnish. Green onion works the same way.
How to make Macaroni and Tomatoes
STEP 1: Bring a large pot of salted water to a boil. Cook the macaroni according to package directions until al dente. Drain and set aside.
STEP 2: In a large skillet, heat the vegetable oil over medium heat. Add the onion and cook until softened, about 3 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
STEP 3: Pour in both cans of undrained diced tomatoes. Add the oregano, basil, salt, sugar, and pepper. Stir to combine.
STEP 4: Bring to a simmer and cook for 10 minutes, stirring occasionally, until the sauce thickens slightly. This is the step most people cut short. Ten minutes of simmering is what concentrates the tomato flavor and gets rid of the watery, thin texture that gives this dish a bad reputation.
STEP 5: Add the drained macaroni to the skillet. Stir well to coat and cook for 2 to 3 more minutes until the pasta has absorbed some of the sauce. Serve hot, garnished with fresh parsley if desired.
Why the Simmer Matters More Than the Ingredients
My mom made this with tomato juice, no herbs, no sugar, and cooked it just long enough to heat everything through. It was watery and flat and I did not like it as a kid. The version I make now simmers the tomato sauce for a full 10 minutes before the pasta goes in.
That time does two things: it concentrates the tomatoes so the flavor is deeper, and it thickens the sauce so it coats the pasta instead of pooling at the bottom of the bowl. The herbs and sugar help, but the simmer time is what actually changes the dish.
PRO TIP:
If the sauce looks too thick before the pasta goes in, add a splash of the pasta cooking water rather than plain water or broth. Pasta water has starch in it that helps the sauce cling to the macaroni instead of separating.
How Long Does Macaroni and Tomatoes Last in the Fridge?
Store leftovers in the refrigerator in an airtight container. It can be kept for up to 3 days. The pasta will absorb more sauce as it sits, so add a splash of water or broth when reheating to loosen it back up. Reheat on the stovetop over medium-low heat or microwave in 30-second increments with a stir between each.
Do not freeze this. Cooked pasta changes texture when frozen and thawed, becoming soft and slightly gummy. Make it fresh.
Can You Add Bacon Grease or Meat to This Recipe?
Bacon grease instead of vegetable oil gives you a smokier, richer base that works especially well if you are serving this as a main dish rather than a side. Use the same amount, 2 tablespoons, and cook the onion in it the same way.
Ground beef or sausage: Brown about half a pound, drain the fat, and add it to the skillet with the tomatoes in Step 3. This turns the dish from a side into a complete meal. Italian sausage works particularly well with the basil and oregano already in the sauce.
Crumbled bacon: Cook it separately, set it aside, and stir it in at the end so it stays crispy rather than going soft in the sauce.
Green pepper: Dice it fine and add it with the onion in Step 2. It adds sweetness and color and is a common addition in Southern versions of this dish.
Cheese: Shredded cheddar stirred in at the end melts into the sauce and makes it noticeably richer. Parmesan grated over the top adds a sharper, saltier finish.
Fresh tomatoes instead of canned: Use about 3 to 4 large ripe tomatoes, diced. Fresh tomatoes have less liquid than canned so the sauce will be thinner. Add a splash of water or broth and simmer a few extra minutes to compensate. This only works well in peak tomato season when the tomatoes are genuinely ripe.
Questions About This Macaroni and Tomatoes Recipe
Why is my macaroni and tomatoes watery?
The sauce did not simmer long enough. Ten minutes of simmering before the pasta goes in is what concentrates the tomatoes and thickens the sauce. Cutting it short at five minutes leaves the sauce thin and the dish tastes flat. If it is already assembled and too watery, simmer uncovered for a few more minutes to reduce it.
Can I use fresh tomatoes instead of canned?
Yes, but use about 3 to 4 large ripe tomatoes, diced, and expect a slightly thinner sauce since fresh tomatoes have less liquid than canned. Add a splash of water or broth if it gets too thick, and plan for a few extra minutes of simmering to break the tomatoes down into a sauce.
Why is my macaroni and tomatoes watery
There’s too much liquid or it hasn’t cooked down long enough. The tomatoes need time to simmer so the extra liquid reduces. If it still looks watery, let it cook a few more minutes uncovered until it thickens.
What to Serve With Macaroni and Tomatoes
Serve this macaroni tomatoes recipe with garlic bread, corn bread, or our Johnny Cakes. It also goes great with pork chops, Pan Seared Chicken, or fried potatoes for a complete meal.
If you want to keep it all Southern, try it with some coleslaw, salmon patties, or potato salad.
Simple Macaroni and Tomatoes
Ingredients
- 8 ounces elbow macaroni
- 2 tablespoons vegetable oil
- 1/4 cup onion finely chopped
- 1 clove garlic minced
- 2 (14.5 ounce )cans diced tomatoes undrained
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 1/4 teaspoon black pepper
- Chopped fresh parsley optional
Instructions
- Bring a large pot of salted water to a boil. Cook the macaroni according to package instructions until al dente. Drain and set aside.8 ounces elbow macaroni.
- In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and cook until softened, about 3 minutes.2 tablespoons vegetable oil,1/4 cup onion.
- Add the minced garlic and cook for another 30 seconds until fragrant.1 clove garlic.
- Pour in the undrained diced tomatoes. Add the oregano, basil, salt, sugar, and pepper. Stir to combine.2 (14.5 ounce )cans diced tomatoes,1 teaspoon dried oregano,1 teaspoon dried basil,1 teaspoon salt,1/2 teaspoon sugar,1/4 teaspoon black pepper.
- Bring the mixture to a simmer and cook for about 10 minutes, stirring occasionally, until the sauce has thickened slightly.
- Add the cooked macaroni to the skillet with the tomato sauce. Stir well to coat the pasta.
- Cook for an additional 2-3 minutes, stirring frequently, until the pasta is heated through and has absorbed some of the sauce.
- Remove from heat; garnish with chopped fresh parsley on top, if desired.Chopped fresh parsley
Notes
Pro Tip:
For an even heartier dish, try adding cooked sausage, ground beef, or some crumbled bacon to the tomato sauce. It’s a great way to make this dish more filling!Nutrition
This post contains links to affiliate websites, such as Amazon, and we receive an affiliate commission for any purchases made by you using these links. We appreciate your support!
This is very similar to something my Grandmother would make me for lunch once a week. She used fewer spices as those were never something she had or used. She knew I liked it so I loved she cooked for me. It is good to see the recipe is still around and being used. She always added green or other colour peppers and a couple of stalks of celery if she had it on hand.
My Mom never used a lot of spices either. Sounds like you had a wonderful Grandmother!