This is the kind of recipe you remember without ever needing a recipe card. My mother’s recipe for Macaroni and Tomatoes was often on our table when I was growing up and was one of the first dishes I learned to love. It’s simple food that has stayed with me for a lifetime.
One of my favorite recipes as a child was Macaroni and Tomatoes. Mama made this dish with bacon fat instead of butter, and certainly no garlic or anything else that wouldn’t have been typical in a mid-1950s rural Georgia kitchen. Even with limited ingredients, that recipe was so, so good.
My version is a little different from my mama’s. I use butter in place of the bacon fat and include garlic and smoked paprika (something no one in South Georgia had even heard of in those days). These changes are really minor while still respecting the original recipe of simple elbow macaroni simmered in a flavorful tomato base.
Recipe Snapshot
Cuisine: Southern, Vintage
Cooking Method: Stovetop
Total Time: 30 Minutes
Servings: 4
Primary Ingredient(s): Elbow macaroni, canned tomatoes, tomato sauce, butter, onion, garlic, smoked papriks
Skill Level: Easy
What Makes This Recipe Special
The most special thing about this recipe is the memories attached to it. This is food I ate often as a child, cooked by my mother, and served with love. Long before I cared about technique or ingredients, this dish earned a permanent place in my sense of what good food is.
The recipe itself is simple, but the way it’s cooked matters. The macaroni finishes in the tomato base, so it absorbs the flavors. That method is part of what makes the dish feel complete and satisfying.
This version respects the one I grew up with while reflecting how I cook now. The updates are small, but the heart of the dish hasn’t changed. It’s still macaroni and tomatoes cooked together and meant to be filling, familiar, and deeply comforting.
Ingredient Notes
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- Elbow macaroni — Elbow macaroni is traditional for this recipe. Macaroni and spaghetti were two of the few pasta options available in rural grocery stores during the time that this recipe originated.
- Canned diced tomatoes — Originally, canned whole tomatoes were used for this recipe. You’d need to chop them well before adding. Luckily, we have convenient, canned diced tomatoes today! Be sure to include all the juice from the tomatoes.
- Canned tomato sauce — Plain tomato sauce is what you’ll need here. Seasoned sauces would change the character of the dish.
- Butter — Butter replaces the original bacon fat in this version. Feel free to use bacon fat if you like.
- Onion and garlic — I like yellow onion for this recipe, but you can use whatever you have. It should be chopped finely so it blends into the sauce well. There was no garlic in the original recipe, but I like to add a little.
- Smoked paprika — Of course, there was no smoked paprika in the original recipe; that’s my own addition. It adds a little depth of flavor that I like.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Macaroni and Tomatoes
- Bring a large pot of well-salted water to a rolling boil.
- Add the elbow macaroni and cook until it’s just barely al dente, tender but still slightly firm in the center. This usually takes about 6 to 7 minutes.
- Drain the macaroni well and set it aside. Do not rinse it, because the surface starch helps the sauce cling to the pasta.
- Melt the butter in a large skillet over medium heat. Add the chopped onion and cook, stirring occasionally, until soft and translucent, about 3 to 4 minutes.
- Add the garlic and cook for about 30 seconds. Take care not to let the garlic brown.
- Stir in the diced tomatoes with their juices and the tomato sauce. Season with the salt, sugar, black pepper, and smoked paprika, stirring to combine everything.
- Bring the tomato mixture to a gentle simmer, then reduce the heat to medium-low.
- Add the drained macaroni to the skillet and stir until the pasta is well coated with the tomato mixture.
- Cook uncovered for 10 to 12 minutes, stirring occasionally, until the macaroni is very tender and has absorbed much of the sauce.
- Serve warm as a side dish, or enjoy it on its own as a simple, filling entrée.
Recipe Tips
- Cook the macaroni just to barely al dente, since it will continue to soften as it simmers in the tomato mixture.
- Let the onion cook until fully soft and translucent so it blends into the sauce instead of standing out.
- Be sure to include all the juice with the diced tomatoes. It provides the moisture the pasta needs to finish cooking.
- The little bit of sugar is to balance the flavor of the tomatoes. It doesn’t add any sweetness to the dish.
- Simmering the macaroni uncovered allows it to absorb the sauce so dish thickens nicely.
- Adjust the consistency near the end of cooking, adding a splash of water if it’s too thick or letting it cook a little longer if it’s too loose.
- Add an extra pat of butter at the end of cooking if you want a slightly richer finish.
Recipe Variations to Try
- Substitute fresh tomatoes for canned by using about 2 cups of chopped very ripe, peeled tomatoes, adding a little water if needed for moisture. Work over a bowl, capturing all the juices as you peel and chop the tomatoes.
- Add cooked ground beef, sausage, or bacon if you want to turn this into a heartier main dish.
- Increase the heat slightly with a pinch of cayenne or crushed red pepper, or use fire-roasted tomatoes for a deeper flavor.
- Use whole-wheat or gluten-free macaroni, and watch the cooking time closely, as those soften more quickly.
How to Serve
Macaroni and tomatoes work well as a side dish with a simple fried chicken supper, or alongside braised pork chops when you want something steady and familiar, or served with a classic meatloaf on a weeknight. It also holds its own as a light lunch or simple supper, especially with a slice of cornbread on the plate. Some people like to add a small sprinkle of cheese at the table, but it’s just as good served plain.
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator, where they’ll keep well for 3 to 4 days. The macaroni will continue to absorb the tomato sauce as it sits, so add a small splash of water or broth when reheating to loosen the texture. This dish can be frozen for up to 2 months, though the pasta will be softer after thawing. Reheat gently on the stovetop or in the microwave, stirring occasionally to heat evenly.
Questions About Macaroni and Tomatoes
Yes. Use about 2 cups of chopped very ripe tomatoes and add a little water if needed to make up for missing liquid.
You can. The macaroni will absorb more sauce as it sits, so plan to add a small splash of water or broth when reheating.
Yes. If you skip the fresh onion, add about ½ teaspoon of onion powder to keep the flavor balanced.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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Macaroni and Tomatoes
Ingredients
- 2 cups elbow macaroni uncooked
- 2 tablespoons butter
- 1 small onion finely chopped
- 1 clove garlic minced
- 14.5 ounces canned diced tomatoes with juice
- 8 ounces tomato sauce
- ½ teaspoon salt
- ½ teaspoon sugar
- ¼ teaspoon black pepper
- ¼ teaspoon smoked paprika
Instructions
- Bring a large pot of salted water to a rolling boil (use about 1 tablespoon of salt for every 4-5 quarts of water).
- Add the elbow macaroni and cook until barely al dente, tender but slightly firm in the center (about 6-7 minutes).2 cups elbow macaroni
- Drain the pasta well and set it aside. Do not rinse the pasta.
- In a large skillet, melt the butter over medium heat. Add the chopped onion and cook for about 3-4 minutes, stirring occasionally, until soft and translucent.2 tablespoons butter, 1 small onion
- Add the minced garlic and cook for an additional 30 seconds, just until fragrant. Be careful not to let the garlic brown.1 clove garlic
- Add the diced tomatoes with their juices and the tomato sauce to the pan. Stir well. Season with salt, sugar, black pepper, and paprika.14.5 ounces canned diced tomatoes, 8 ounces tomato sauce, ½ teaspoon salt, ½ teaspoon sugar, ¼ teaspoon black pepper, ¼ teaspoon smoked paprika
- Bring the tomato mixture to a gentle simmer, then reduce the heat to medium-low.
- Add the drained macaroni. Stir until well combined.
- Cook uncovered for 10-12 minutes, stirring occasionally, until the macaroni is very tender.
- Serve warm as a side dish or enjoy as a simple entree.
Notes
- Cook the macaroni just barely al dente before adding it to the tomato mixture. It will continue to soften as it simmers in the sauce.
- Don’t rinse the pasta after draining, as the additional starch helps the tomato sauce cling to the surface.
- Store leftovers in an airtight container in the refrigerator for 3 to 4 days, and add a little splash of water or broth when reheating to loosen the texture.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.