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!
8ozelbow macaroni(1 8-ounce box or 2 cups of uncooked pasta)
1tablespoonbacon grease
28ozpetite diced tomatoes(canned, with the juices)
½teaspooneach, salt & pepper(to taste)
1tablespooncornstarch(with 1 tablespoon cold water for making a slurry)
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Instructions
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.
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.
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.
Make a slurry by combining 1 tablespoon of 1 tablespoon cornstarch with 1 tablespoon of water. Add the slurry to your pot and stir.
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.