Simple Macaroni and Tomatoes

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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.

A spoon lifting up macaroni and tomatoes dish.

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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:  


  • SIMPLE & QUICK – Made with just a few pantry staples, this dish comes together in about 30 minutes, perfect for busy weeknights.
  • BUDGET-FRIENDLY – An affordable recipe that’s filling and satisfying without breaking the bank.
  • SIDE OR MAIN – You can easily turn this into a main dish by adding cooked ground beef, sausage, or shredded chicken for extra protein and heartiness.

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.

Picture collage of How to make Macaroni and Tomatoes, step-by-step.

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.

Macaroni and tomatoes in a serving bowl.

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. 

A big bowl full of macaroni and tomatoes.

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.

Absolutely! Feel free to sprinkle some grated Parmesan or mozzarella on top for a cheesy twist.

Up close image of macaroni and tomatoes.

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?

Five golden stars image.

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

Vicky Hadley~Little Chef Within
Macaroni and Tomatoes is a classic Southern comfort dish that's great for busy weeknights or when you're craving something simple and homey.
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side Dish
Cuisine American
Servings 4 servings
Calories 283 kcal

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.

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

Calories: 283kcalCarbohydrates: 44gProtein: 8gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.04gSodium: 586mgPotassium: 155mgFiber: 2gSugar: 2gVitamin A: 3IUVitamin C: 1mgCalcium: 23mgIron: 1mg
Keyword Dinner, easy, macaroni and cheese, pasta, side dish
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2 Comments

  1. 5 stars
    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.

5 from 1 vote

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