Macaroni and Tomatoes

Macaroni and Tomatoes

Do you have any recipes from your childhood that you still enjoy just as much now that you are an adult? I do. Macaroni and tomatoes happens to be one of them. It’s simple. It’s quick. It showcases the wonderful sweetness of tomatoes. One small problem: Ryan does not like it. Like at all. This, along with tuna casserole topped with potato chips, are meals that I  reserve for myself when Ryan isn’t going to be home for dinner. However, I was bound and determined to get him to love this dish so I decided to use the vine ripened tomatoes that I bought to make Macaroni with Fresh Tomatoes. I threw in a little basil for good measure and voila! He ate 2 bowls.


I have always wanted to make tomato sauce from scratch but it always seemed too complicated. Boiling the tomatoes, tossing them in an ice bath and then peeling them just seemed too much. But like I said, I was determined to get Ryan to like this dish so I bit the bullet and tried it. And guess what? It is really super easy. It only took about 10 minutes from the time I put the water on the stove to boil. And the results left me wondering why I waited so long.

Now, any suggestions on how can I get him to go for the tuna casserole?

The Recipe

  • Serves 4
  • Prep time:
  • Cook time:

Ingredients:

  • Ice
  • 2 pounds vine ripened tomatoes
  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 pound dried elbow macaroni
  • 5 basil leaves

Instructions:

  1. Bring a large pot of water to a boil.
  2. Fill a large bowl with cold water and some ice cubes to make an ice bath.
  3. Using a paring knife, make an "X" on the bottom of the tomatoes. Do not cut too deep, just through the skin.
  4. Once the water starts boiling add the tomatoes and cook for 30 - 60 seconds or until the skin starts to fall off of the tomatoes. Use a slotted spoon to transfer tomatoes to the ice bath.
  5. Once tomatoes are cool enough to handle remove skin. Slice tomatoes in half and remove the seeds inside. Reserve 1/2 cup of tomato seeds and juices. Dice tomatoes
  6. Heat olive oil in a pot over medium heat. Add garlic and cook just until fragrant. Stir in diced tomatoes, reserved tomato juices, salt and pepper. Bring to a boil and reduce heat. Simmer for 30 minutes.
  7. After 30 minutes, begin cooking your pasta according to package directions. At this time you can also chose to leave the sauce as is for a chunky version or use an immersion blender to make it a little more sauce like. It's up to you.
  8. Transfer cooked pasta to the tomato sauce. Stir to combine. Adjust salt and pepper if needed. Transfer to serving dish.
  9. Roll basil leaves together and chop. Sprinkle over the pasta and serve.

Enjoy!

  • http://www.somethingedible.com Beau @ SomethingEdible.com

    My s.o. ate a lot of macaroni and tomato sauce as a kid too. I had no idea there was a following (I just figured her for weird).
    When we’ve got nothing planned for dinner she’ll make it every so often. I gotta say, It might be the most blah/boring stuff I’ve ever tasted. I’ve always thought that if she just added a few things it’d be a whole lot better. I’m gonna show her your post and hope hope for the best!

  • http://theobsessivechef.blogspot.com StephenC

    I’m pretty sure Ryan is really missing something here. What a pretty dish!

  • http://jennsfoodjourney.blogspot.com Jenn’s Food Journey

    Beautiful! I love that you got Ryan to eat it…. I’ve yet to get my picky eater to eat certain foods I love!

  • http://funandfearlessinbeantown.blogspot.com Michelle

    Sometimes it is the most simple ingredients that make such a perfect dish.

  • Jeanne

    Interesting…this is what the women in my family make for ourselves when the men are not around to ask why there is no meat included…. I am so glad you shared it as a post!

  • Alene

    Jeanne, I had no idea there was a recipe for this dish! How cute..Red macaroni and green beans!

  • http://theobsessivechef.blogspot.com StephenC

    I’ve been wracking my brain for the name of the pasta you used. Finally came to me this morning: cavatappi. I love the texture achieved from a combination of the ridges and the funky little double twist. If you can ever find them, strozzapreti (strangled priest) is a cool shape. Can’t begin to describe it to you, but maybe Google can help if you’re interested.

  • Ely

    Hi, I’m an Italian girl! Good idea your pasta!
    Only ine thing these are not macaroni but Eliche!
    Nice to meet you! :)

  • Tiny

    This is my new FAVORITE meal. It’s a great alternative to spaghetti (which i never enjoyed because i could never get the sauced seasoned just right) and super HEALTHY. The first time i cooked this it took a bit of time to do considering i too had never cooked fresh tomatoes, but really it wasnt difficult at all and then the second time i prepared this i didnt even need to refer to the recipe at all and it only took a few minutes (minus cooking time). Love it, Love it, Love it!!!

  • DJ

    This was the third dish we have tried and it was so delicious! I have 2 others I am looking at trying this weekend. It is so amazing the different flavors you come up with. I thoroughly enjoy getting emails of the new recipes you have! You have a knack for cooking! Wow!!!

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A little bit about me...

My name is Des. I’m a Mom to Kellan and Preston. Wife to Ryan. Dog mom to Pumpkin and lover of all things food. Whether it is cooking it, eating it, shopping for it or watching TV about it, food is one of my favorite things. Read more »

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