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Macaroni and tomatoes recipe.
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Macaroni and Tomatoes

Macaroni and tomatoes is an inexpensive recipe that was popular in simpler times, yet is still enjoyed by many.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Entree
Cuisine: American
Servings: 4
Calories: 520kcal

Ingredients

  • 8 ounces elbow macaroni
  • 8 ounces bacon
  • 1 tablespoon bacon grease reserved from cooking bacon
  • ½ onion chopped
  • 28 ounces canned Petite Diced Tomatoes
  • ½ teaspoon sugar optional
  • ¼ teaspoon ground black pepper
  • salt to taste

Instructions

  • Bring a large pot of salted water to a boil and cook macaroni noodles according to package instructions until al dente.
  • While noodles cook, add raw bacon to a large skillet and fry until crisp. Remove cooked bacon and crumble once cool enough to handle.
  • Drain excess bacon grease from the skillet, leaving one tablespoon of bacon fat in the skillet. Add chopped onion and saute until tender over medium heat.
  • Once onions are tender add canned tomatoes with the juices, as well as sugar (optional), black pepper, and salt to taste. Bring the mixture to a boil and cook out the liquid, stirring as needed.
  • When noodles are tender, drain from the water and add the cooked noodles to your tomato mixture along with crumbled bacon. Toss everything to combine and serve.

Notes

Grated parmesan cheese makes a great topping if desired.
Historically, a little sugar was added to this recipe to further sweeten the tomatoes. For authenticity, I included it in my recipe as well, however, it is largely unnecessary in my opinion. 

Nutrition

Calories: 520kcal | Carbohydrates: 53g | Protein: 16g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 668mg | Potassium: 634mg | Fiber: 4g | Sugar: 7g | Vitamin A: 254IU | Vitamin C: 19mg | Calcium: 80mg | Iron: 3mg