Macaroni and tomatoes is an easy, old-fashioned Southern side dish that is as classic as comfort food gets! Canned tomatoes mean there is virtually no prep time, and a little bacon grease gives this dish its signature smoky bacon flavor! If you haven't had macaroni and tomatoes before, give it a try, and you might have a new favorite pasta side dish!
In a large pot, cook the 8 oz elbow macaroni as directed by the instructions on the box. Pour into a colander to drain, rinse under lukewarm tap water, and set aside.
8 oz elbow macaroni
As the pasta drains, return your pot to the stovetop over medium heat. Add the 1 tablespoon bacon grease to the pot and let it melt, then add the canned 28 oz petite diced tomatoes with juices and mix well.
1 tablespoon bacon grease, 28 oz petite diced tomatoes
Add the cooked macaroni noodles to the pot. Season with ½ teaspoon each, salt & pepper, and mix to combine. Continue to stir until the pasta is heated through.
½ teaspoon each, salt & pepper
Make a slurry by combining 1 tablespoon of 1 tablespoon cornstarch with 1 tablespoon of water. Add the slurry to your pot and stir.
1 tablespoon cornstarch
Bring the macaroni and tomatoes to a simmer. Allow to simmer until thickened, about 10 minutes. Remove from heat and let cool slightly for a couple minutes, then serve!
Notes
Bacon grease gives this dish its signature smoky bacon flavor, but if needed, you may replace it with butter or olive oil.
1 teaspoon of sugar may be added for a touch of sweetness (this is often done in some old-fashioned versions of this recipe).
If desired, you may saute onion to add (½ a yellow onion is best) and/or ½ a tablespoon of minced garlic. Saute these additions with the bacon grease.