Macaroni and tomatoes is a classic dish that spells comfort! Traditionally, this dish calls for ingredients such as bacon grease, ground beef, and chicken broth. Since I am a vegetarian, I am sharing with you this version of the classic Southern dish that is tops in taste and flavor minus the meat!
What I love about this vegetarian macaroni tomatoes is that it is not fancy, not dainty either!
Just like this one-pot spicy pasta recipe, this one too is high in its flavor profile.
The intense tomato flavor, combined with the flavors from the stock, onion, garlic, and oregano makes it such a delicious and cozy carb comfort food.🥰
And in case you have not already guessed, I am a huge fan of macaroni! It cooks fast, keeps its shape, and soaks up all the lovely flavors!
What is your comfort food? Do let me know in the comments below. I would love to hear from you. - Padma
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This macaroni and tomatoes recipe is free of
Nuts
Soy
This recipe can be made vegan - check the notes below.
Why this recipe works
- It is a fuss-free and forgiving recipe.
- It is SO easy! There is hardly any prep work needed.
- This recipe is delicious and loaded with flavors!
- It is a flexible dish - you can get add more flavors and textures. It can also be made vegan (see notes below).
- You can make it ahead and store it for later - it tastes even better the next day (see notes on how to reheat it).
- It makes for an easy weeknight dinner option that will become a family favorite.
- An undemanding dish that comes together in just 30 minutes! (faster, if you have cooked the macaroni ahead of time)
Ingredients
Check the recipe card for quantities.
Macaroni: Use elbow macaroni or tube macaroni (as I have, in this recipe), or use any other small pasta.
Tomatoes: To give this dish its intense tomato flavor (it is macaroni and tomatoes, after all!) I have used 3 types of tomatoes - canned, paste, and fresh.
Stock cube or fresh stock? By all means, use fresh stock if you have it with you. (If using fresh stock, see notes). If you are ok with it, use chicken broth. The stock cube that I have used weighs 10 grams.
Cream: I have used light (single) cream to add that lovely creaminess to the dish.
Tomato paste: Also known as tomato concentrate.
Cherry tomatoes: Use any other variety of small tomatoes that you have. You can use regular tomatoes as well (see notes for quantity).
Oil: This is just to prevent the butter from burning. I have used light olive oil. Feel free to use any oil that you have with you.
Onion: Use red or yellow onion.
Instructions
This dish is beautiful to look at and even more delicious to eat!
Let's make this lovely dish, shall we?
Step 1: Cook the macaroni.
Cook macaroni as per the instructions on the pack.
Drain the water and keep the pasta aside. Reserve 1 cup of pasta water.
Step 2: Prep the ingredients.
- Peel, wash, and dice the onion.
- Peel and finely chop the garlic cloves.
- Cut the cherry tomatoes into halves.
- Measure the rest of the ingredients.
Step 3: Make the dish (see the video below).
- Place a heavy-bottomed saucepan or dutch oven on medium-high heat. When hot, add the oil and butter.
- To the hot oil-butter mixture, add the chopped garlic and onion. Fry for a couple of minutes or until the onions start turning pink. Crush and add the stock cube.
- Add the canned diced tomatoes (or whole tomatoes), tomato paste, and salt. Mix. Let it come to a lively simmer and then reduce heat to medium. Cook for 7-8 minutes or until the tomatoes have become mushy and the sauce thickens.
Step 4: Bring the heat back to medium-high, and add the cooked macaroni and the water that you had reserved to the tomato sauce. Bring to a boil.
Cook for 4-5 minutes - this will allow the pasta to absorb the juice of the tomatoes and other flavors.
Step 5: Add the halved cherry tomatoes, mix and cook for another 3-4 minutes - until you see the skin of the tomatoes wrinkling.
Add the light cream, crushed black pepper, and oregano. Mix well.
Cook for another couple of minutes, allowing the flavors to mingle.
That's it! This delicious pasta dish is ready!
Serve warm with a side dish of your choice.
Notes and substitutions
Tomatoes: You can make this recipe with just fresh tomatoes. In that case, you will need about 21 oz (500 grams) of fresh tomatoes plus the cherry tomatoes as mentioned above.
Do not have cherry tomatoes? No worries! Just use 1 small regular tomato and cut in into 8 pieces.
Canned tomatoes: Use petite diced tomatoes and if you, like me do not have them, use canned whole tomatoes with their juice. You can use canned stewed tomatoes for additional flavor. I have used whole plum tomatoes.
The classic macaroni tomato recipe calls for some sugar to be added. I have not added sugar and instead cooked the tomatoes really well to bring out their inherent sweetness.
Fresh stock: If using fresh stock (instead of the stock cube), add it to the dish after you have added the macaroni, and do not add the pasta water.
Want it creamier? Replace the light (single) cream with heavy (double) cream and/or add some grated cheese.
Time-saving tip: This dish works well with leftover macaroni. Cooked macaroni will stay good in the fridge for 2-3 days and so cook the macaroni ahead of time. Doing this will save you at least 10 minutes.
More flavor?
- Add a stalk of chopped celery. Add it at the time of adding the onions.
- Chop a handful of chopped spinach. Add it in at the time of adding the cherry tomatoes.
- A few basil leaves, when adding the cream.
- Sprinkle some parmesan cheese at the time of serving (look for vegetarian parmesan)
- If you like more heat, add some red pepper flakes along with the black pepper.
Vegan?
- Instead of butter, use only oil. You will require 2 tablespoons of oil to replace the butter plus the 1 tablespoon that is already mentioned. So, in total, you will require 3 tablespoons of oil.
- Replace the cream with any nut butter or with thick coconut milk.
Storage
This pasta recipe is a great make-ahead dish. In fact, it tastes better the next day!
Storing in the fridge: Cool the pasta completely and store it in a fridge-safe container with a tight-fitting lid. Will keep good for 2-3 days.
Reheating the pasta: The pasta will absorb the liquid and become quite tight and dry. When reheating, add some water or stock to "loosen" it up.
Can you freeze macaroni and tomatoes? Glad you asked! I do not recommend freezing it mainly because the dish will lose its flavor and texture when reheated from frozen.
Top tip: The best way to store it in the freezer is to store the cooked pasta and the tomato sauce separately. Store in tightly sealed containers or freezer-safe bags.
More easy weeknight dinner ideas
For many of us, the weeknight dinner meal can fill us with dread. Rushing home after a busy day to recipes that are simple as these is just what is needed!
- Spiced vegan cous cous salad - Delicious, healthy and comes together in 20 minutes! Recipes cannot get easier than this! The best part is that this recipe is versatile and can double up as breakfast or packed lunch.
- Teriyaki noodles recipe - Full of bold flavors, vegetables, and spices, this one-tray dish comes together entirely in the oven - saving you precious time and washing up!
- Vegan potato soup - This healing soup with sweet potatoes, garlic, turmeric, and black pepper looks gorgeous and tastes absolutely delicious!
- Pulao - This veggie-loaded, allium-free pulao has the gentle aroma of Basmati, the warmth of the whole spices (garam masala), and the goodness of ghee. Pair it with this nourishing green moong dal to make a filling dinner.
FAQ's
It is easy to make macaroni and tomato sauce.
1. Boil macaroni according to the instructions on the packet. Drain (reserve some of the water) and keep it aside.
2. Place a skillet on medium-high heat. Add butter and oil to it.
3. Add diced onions and chopped garlic. Fry for a couple of minutes.
4. Add canned diced (or whole) tomatoes, tomato paste, and salt. Mix and cook till the tomatoes become mushy and the sauce thickens.
5. Add the cooked macaroni and the water. Mix. Cook for a few minutes to allow the pasta to absorb the juices and the flavors.
6. Add crushed black pepper, oregano, and light cream. Mix well and cook it so it all comes together to a creamy texture.
Serve warm with a side of your choice.
Making macaroni and vegetables is so easy!
1. Boil macaroni according to packet instructions. Drain and keep it aside.
2. Dice onions and garlic.
3. Dice vegetables of your choice (such as carrots, peas, and broccoli) or use frozen veggies.
4. Heat oil in a pan and add the chopped garlic and onions. fry for a couple of minutes. Add the vegetables and salt. Cover and cook until the vegetables are cooked.
5. Add the cooked macaroni to the sauteed vegetables. Add Italian mixed herbs seasoning and crushed black pepper. Mix well and cook for a few minutes, allowing the flavors to mingle.
6. Add a dash of fresh lime juice. Mix and serve warm.
Macaroni is one of the easiest pasta to cook.
1. In a rice/pasta pot, bring 4 cups of water to a boil. Add 1 teaspoon of salt.
2. Add 1 cup of macaroni (elbow-shaped or any other macaroni). Stir with a spoon to ensure that the paste does not stick to each other.
3. Cook for 4-5 minutes (or as per instructions on the pack) on medium-high heat.
4. When the pasta is cooked but still has a bite to it, drain the water and keep the cooked pasta aside.
If you have made this macaroni and tomatoes, please take a moment to leave a comment and a rating below. This will make me super happy and motivate me to create more good content for you! xx Padma
📖 Recipe
Macaroni and Tomatoes Vegetarian Recipe
Equipment
- 1 rice/pasta pot
- 1 saucepan or dutch oven
- 1 mixing spoon
Ingredients
- 1 and ½ cups macaroni (7 ounces / 200 grams, approximately)
- 1 tablespoon light olive oil (or neutral oil)
- 1 tablespoon butter
- 2 cloves garlic
- 1 medium onion
- 1 stock cube
- 1 can tomatoes (diced or whole) (14 ounces / 400 grams)
- 1 tablespoon tomato paste (concentrate)
- 1 and ½ teaspoons salt (adjust as per taste)
- 8-10 cherry tomatoes (or 1 small, regular tomato)
- 1 cup water (use pasta water)
To finish off
- 2 and ½ tablespoons light cream (single cream)
- ½ teaspoon oregano
- ½ teaspoon crushed black pepper
Instructions
Cook macaroni
- Cook the macaroni as per packet instructions. Drain, reserve 1 cup of the water, and keep the water and macaroni aside.1 and ½ cups macaroni
Prep the ingredients
- 1. Peel and dice the onion.2. Peel and finely chop the garlic.3. Cut the cherry tomatoes into halves. If using regular tomato, cut it into 8 pieces. 4. Measure and keep the rest of the ingredients ready.2 cloves garlic, 1 medium onion, 8-10 cherry tomatoes
Make the macaroni and tomatoes
- Place a heavy-bottomed saucepan or dutch oven on medium-high heat. When hot, add the oil and butter.1 tablespoon light olive oil, 1 tablespoon butter
- To the hot oil-butter mixture, add the chopped garlic and onion. Fry for a couple of minutes or until the onions start turning pink. Crush and add the stock cube.1 stock cube
- Add the canned tomatoes, tomato paste, and salt. Mix. Let it come to a lively simmer and then reduce heat to medium. Cook for 7-8 minutes - the tomatoes should become mushy and the sauce should thicken.1 can tomatoes (diced or whole), 1 tablespoon tomato paste (concentrate), 1 and ½ teaspoons salt
- Bring the heat back to medium-high, and add in the cooked macaroni and the water that you had reserved. Bring to a boil. Cook for 4-5 minutes - this will allow the pasta to absorb the juice of the tomatoes and other flavors.1 cup water
- Add the halved cherry tomatoes, mix and cook for another 3-4 minutes - until you see the skin of the tomatoes wrinkling.
- Add light cream, crushed black pepper, and oregano. Mix well. Cook for another couple of minutes, allowing the flavors to mingle. Serve warm with side of your choice.2 and ½ tablespoons light cream (single cream), ½ teaspoon oregano, ½ teaspoon crushed black pepper
Video
Notes
-
- Add a stalk of chopped celery. Add it at the time of adding the onions.
-
- Chop a handful of chopped spinach. Add it in at the time of adding the cherry tomatoes.
-
- A few basil leaves, when adding the cream.
-
- Sprinkle some parmesan cheese at the time of serving (look for vegetarian parmesan)
- If you like more heat, add some red pepper flakes along with the black pepper
-
- Instead of butter, use only oil. You will require 2 tablespoons of oil to replace the butter plus the 1 tablespoon that is already mentioned. So, in total, you will require 3 tablespoons of oil.
-
- Replace the cream with any nut butter or with thick coconut milk.
- Fridge: Cool the pasta completely and store it in a fridge-safe container with a tight-fitting lid. Will keep good for 2-3 days. The pasta will absorb the liquid and become quite tight and dry. When reheating, add some water or stock to "loosen" it up.
- Freezer: The best way to store it in the freezer is to store the pasta and the sauce separately. Store in tightly sealed containers or freezer-safe bags.
Alternative quantities provided in the recipe card are for 1x only.
Note: The nutrition information is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Fransic verso says
It looks yummy but unfortunately, I can't eat it for health issues. However, will share this macaroni recipe with my friend. Thank you for sharing!
Padma Kumar says
Oh! So sorry that you cannot eat this. Thank you for sharing.