Description
A comforting and easy-to-make classic Southern dish featuring tender elbow macaroni simmered in a flavorful mixture of canned whole tomatoes, sugar, and butter. This traditional macaroni and tomatoes recipe is perfect for a quick weeknight meal or a cozy side dish.
Ingredients
Scale
Pasta
- 2 cups uncooked elbow macaroni
Tomato Sauce
- 28 ounces canned whole tomatoes with juice
- 3 tablespoons sugar
- ½ teaspoon salt
Finishing
- 2 to 3 tablespoons butter
Instructions
- Cook the Macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package directions until tender. Once done, drain the macaroni well and set aside.
- Prepare the Tomatoes: In a large skillet over medium heat, pour in the canned whole tomatoes along with their juice. Use a spoon or your hands to break the tomatoes into bite-sized chunks for a rustic texture.
- Combine Ingredients: Add the cooked macaroni to the skillet with the tomatoes. Stir in the sugar and salt thoroughly to ensure even flavor throughout.
- Simmer the Mixture: Bring the skillet contents to a gentle simmer over medium heat. Stir occasionally to prevent sticking and to blend the flavors.
- Incorporate Butter: Once the mixture starts to bubble lightly, reduce the heat. Add the butter and stir until it melts completely, giving the dish a rich, creamy finish.
- Adjust Seasoning: Taste the macaroni and tomatoes, then adjust the seasoning by adding more salt or black pepper if desired, enhancing the overall flavor balance.
- Serve: Serve the dish warm. For a traditional touch, pair with a slice of buttered bread on the side if you like.
Notes
- Use whole canned tomatoes for a richer, fresher tomato flavor; crushed or diced tomatoes can be used as a substitute but may alter texture.
- Adjust sugar to taste, especially if the tomatoes are particularly acidic.
- Butter adds creaminess and depth; for a dairy-free option, substitute with olive oil.
- This dish pairs wonderfully with a simple green salad or steamed vegetables for a complete meal.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
