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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Macaroni and Tomatoes Recipe

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This recipe for Macaroni and Tomatoes is from The Thompson Anchors Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 oz Elbow Macaroni (a box of of macaroni from mac and cheese is fine, just don't use the cheese)
1.5 TBSP butter
1 can tomato sauce (8 oz)
1 can diced tomatoes with juices (14.5 oz)
1/2 tsp sugar
salt and pepper
Directions:
Directions:
Salt a pot of water and bring it to a boil. Add the macaroni, bring to a boil again, and boil for 7-8 minutes. Drain macaroni. Add butter to the pot and heat on medium till the butter is melted. Add the macaroni, tomato sauce, diced tomatoes and juices, and sugar, and stir. Heat through about 5 minutes. Add salt and pepper to taste. If you like yours soupier, it's fine to eat right away. If you'd like for it to thicken up, wait about 10-15 minutes.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
10-12 minutes
Personal Notes:
Personal Notes:
I love Macaroni and Tomatoes!!! Lambert's in Missouri have the BEST I have ever eaten!! Nancy does a pretty good job of making them too.....

 

 

 

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