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Stove Top Macaroni and Tomatoes

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“My parents made this often when I was a child and it is still one of my favourite meals as an adult. Quick, tasty and cheap! We usually have this as a main dish with a salad and rolls. Measurements are approximate as I don't follow a recipe and it can be adjusted for personal preference. Can use whole, crushed or diced tomatoes”
READY IN:
11mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook macaroni according to direcions.
  2. Drain and return to pot.
  3. Add tomatoes including juices and heat on low/medium until hot.
  4. If using diced or whole tomatoes, crush.
  5. Be careful macaroni doesn't stick to bottom of pot - stir frequently!
  6. I have added butter and/or cheese whiz for additional flavour.
  7. Depending on amount of macaroni cooked, I have used 28 oz can of tomatoes.
  8. I have also used italian style tomatoes and chili tomatoes which give it a slightly different flavour, but plain tomatoes are best for our family preference. I have tried canned tomatoes with olive oil and spices (to be used for brushetta) and they are too oily and doesn't result have good results.

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