Old Fashioned Macaroni and Stewed Tomatoes

5 from 6 votes

This vintage macaroni and stewed tomatoes is from my grandma's recipes that I remember having when growing up. It's a simple pasta side dish for dinner or easy recipe to make for a crowd like at a potluck pitch-in or family cookout party. Macaroni and tomatoes can be served warm or at room temperature (which makes it a perfect picnic party food!).

Cook Time20

Course: Side Dishes

Cuisine: American

Servings:

Calories: 195kcal

Ingredients

2 cups elbow macaroni
2 14.5 ounce cans plain stewed tomatoes unseasoned
1 Tablespoon bacon grease
1/4 teaspoon white sugar optional
Salt & black pepper to taste

Instructions

Cook elbow macaroni noodles al dente, according to package directions (usually 7-8 minutes). Do not overcook the pasta. Drain. OPTIONAL: Stir in a little extra bacon grease into the noodles. Set aside.
In a medium pot, add stewed tomatoes with liquid. Break apart tomatoes with hands or a spoon so that all the liquid is released and there are smaller tomato chunks.
Add bacon grease and sugar to the stewed tomatoes. Stir.
Bring tomato mixture to a boil. Then, reduce the heat to medium and cook uncovered, around 10 more minutes, or until some of the tomato juice liquid has evaporated.
Turn off heat and add in cooked macaroni noodles. Stir until noodles are just heated through. Add salt and pepper, to taste.
Serve warm or at room temperature. (Although, my daughter likes this recipe cold, too.) Store covered leftovers in the refrigerator for up to a week.

Notes

SCROLL UP ABOVE THE RECIPE CARD TO READ ALL THE HELPFUL RECIPE TIPS (including the one about how there is a firm sugar vs no sugar in macaroni and tomatoes debate).

Nutrition