Simple Macaroni and Tomatoes
Macaroni and Tomatoes is a classic Southern comfort dish that’s great for busy weeknights or when you’re craving something simple and homey. It’s just elbow macaroni tossed in a flavorful tomato sauce, and the best part is it’s super quick, budget-friendly, and made with pantry staples. In just 30 minutes, you’ll have a delicious meal the whole family will enjoy!
Are you looking for more Side Dishes? Try our Candied Yams, Fried Potatoes and Onions, Baked Beans, and Johnny Cakes.

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Growing up, my mom would often make this old fashioned macaroni recipe, a comforting dish that always hit the spot. She was born and raised in Kentucky, and it was a classic Southern favorite she grew up with, simple, affordable, and easy to make with basic pantry ingredients. With just a can of tomatoes, macaroni, and a little salt and pepper, it came together quickly. I later found out this pasta dish was from the Great Depression era. If I’m being honest, I wasn’t the biggest fan as a kid. My mom made hers with more liquid using tomato juice, and it was a little bland for my taste. Over the years, I’ve added my own twist, with more seasonings like basil, oregano, and a pinch of sugar. But every time I make it, it still brings back fond memories of sitting at the dinner table with a dish that’s been passed down through generations. This Brown Butter Sage Sauce goes great with pasta also!
What you’ll love about this Macaroni and Tomatoes Recipe:
Recipe Ingredients
You’ll need the following ingredients to make this amazing Recipe for Macaroni and Tomatoes:
- Elbow macaroni
- Vegetable oil
- Onion
- Garlic
- Diced tomatoes
- Dried oregano
- Dried basil
- Salt
- Sugar- I like to add a little sugar to help cut the acidity of the tomatoes.
- Black Pepper

INGREDIENT NOTES:
- Elbow Macaroni: Any short pasta will work, but elbow macaroni is classic for this dish.
- Diced Tomatoes: Using canned tomatoes makes this recipe quick and easy. Make sure to include the juices for extra flavor.
- Herbs: Oregano and basil add an Italian-inspired flavor to this simple dish.
HOW TO MAKE MACARONI AND TOMATOES STEP-BY-STEP:
Check out the quick visual guides below. For full instructions and ingredients, see the printable recipe card at the end.
STEP 1: Bring a large pot of salted water to a boil. Cook the elbow macaroni noodles 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 chopped onion and cook until softened, about 3 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
STEP 3: Pour in the undrained tomatoes (you can also use stewed tomatoes or whole tomatoes crushed into smaller pieces). Add oregano, basil, salt, a pinch of sugar, and pepper. Stir to combine and simmer for about 10 minutes, stirring occasionally, until the sauce thickens slightly. If you’d like a thinner sauce, you could add a splash of chicken broth.

STEP 4: Add the drained pasta to the skillet with the tomato sauce. Stir well to coat the pasta and let it absorb the sauce for an additional 2-3 minutes.
STEP 5: Garnish the finished dish with fresh parsley if desired and serve hot.

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!
Storage and Reheating
Storage: Store leftovers in the refrigerator in an airtight container. It can be kept for up to 3 days.
Reheating: Reheat in the microwave or on the stovetop with a splash of water or broth if the pasta has absorbed too much sauce.
Freezing: Freezing is not recommended as it can change the texture of the pasta. It’s best to enjoy this dish fresh.

Additions & Substitutions
ADDITIONS:
- Green Peppers: Add diced green peppers when cooking the onions for an extra layer of flavor.
- Cheese: Mix in shredded cheddar or Parmesan for a cheesy macaroni and tomatoes twist.
- Bacon Grease: Substitute vegetable oil with bacon grease for a richer, Southern-style flavor.
SUBSTITUTIONS:
- Tomatoes: Use stewed tomatoes or whole tomatoes broken into smaller pieces for different textures.
- Broth: Add a splash of chicken broth to thin out the sauce if desired.
- Onion: Swap out regular onions for green onions for a different flavor profile.


What Can I Serve with this Tomato Macaroni?
Serve this macaroni tomatoes recipe with garlic bread, corn bread, or fried potatoes. It also pairs perfectly with pork chops, baked chicken, or a side salad for a complete meal.
DID YOU MAKE THIS RECIPE?

I’m excited for you to try this Simple Macaroni and Tomatoes Recipe! After you make it, please leave a rating to let me know your thoughts on it – I’m eager to hear if you loved it as much as we do!

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.
- In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and cook until softened, about 3 minutes.
- Add the minced garlic and cook for another 30 seconds until fragrant.
- Pour in the undrained diced tomatoes. Add the oregano, basil, salt, sugar, and pepper. Stir to combine.
- 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.
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!