Macaroni and Tomatoes Recipe (Easy Vegetarian Dinner)

My macaroni and tomatoes recipe is simple, hearty, and packed with flavor. This vegetarian version comes together in under 30 minutes using everyday pantry ingredients, making it perfect for busy weeknights or when you need a quick comfort meal.

Be it my 15-minute pasta al pesto, creamy pasta in spinach sauce, or this macaroni and tomatoes, pasta is comfort food!

On days when I have a jar of my homemade marinara sauce, I toss it with cooked pasta and a side of vegetables for an effortless dinner. But when I have a little extra time, I love making this version from scratch with a mix of fresh, canned, and tomato paste for a deeper, more layered flavor.

My simple macaroni tomatoes recipe is especially comforting during the fall season, when warm and wholesome meals hit just right. You might also enjoy exploring my easy fall vegetarian recipes.

Where did Macaroni and Tomatoes Originate?

Macaroni and tomatoes is a classic Southern comfort dish with Italian roots. Macaroni pasta meets stewed tomatoes in a simple, budget-friendly, hearty meal that became popular in the early 1900s.

Over time, many versions appeared. Some added bacon grease or ground beef for richness, while others used chicken broth for extra flavor.

My vegetarian version of this Southern-style macaroni and tomatoes recipe offers a lighter, fresher twist while staying true to the comforting Southern roots.

If you grew up eating macaroni tomato, this version brings back that nostalgic flavor-no bacon, just pure tomato goodness and the cozy texture that makes you reach for a second bowl.

Ingredients and Substitutions

For the complete list of ingredients, their exact quantities, and the full instructions, scroll down to the recipe card below.

Macaroni: I used tube macaroni for this recipe, but elbow macaroni or any small pasta will work just as well.

Tomatoes: For the sauce base, I used canned plum tomatoes because they give the dish a rich, full-bodied flavor. You can also use diced tomatoes for a chunkier texture or stewed tomatoes for a milder, slightly sweeter flavor. Fresh cherry tomatoes add a touch of natural sweetness, but any variety of fresh tomatoes will work too. To deepen the flavor, I also add a little tomato paste (concentrate).

Stock: I used a stock cube, but fresh stock or broth can be used instead.

Cream:  I used light (single) cream. For a creamier sauce, you can increase the amount of single cream or use heavy (double) cream.

Oil and butter: A little oil prevents the butter from burning. I used light olive oil, but any cooking oil you have will work.

Aromatics and seasoning: I used red onion for its natural sweetness. Seasonings are simple: salt, black pepper, and dried oregano. You can also experiment with other fresh or dried herbs, such as parsley or basil.

To balance the acidity of the tomatoes, the traditional recipe usually calls for sugar. I skip the sugar and instead cook the tomatoes slowly to bring out their natural sweetness.

If you have any questions regarding these ingredients, feel free to ask in the comments section below and I will try my best to answer them for you.

How to make Macaroni and Tomatoes

This easy macaroni and stewed tomatoes version keeps things light but flavorful. Here I'll show you how to make it step by step. Also see the video at the end of the recipe card below.

Step 1: Prepare the ingredients

• Peel and dice the onion.
• Peel and chop the garlic cloves.
• Cut the cherry tomatoes into halves.
• Measure the rest of the ingredients.

Step 2: Cook the macaroni

Boil the pasta in plenty of salted water. Undercook it by one minute so it finishes cooking in the sauce.

Reserve 1 cup of the water, then drain and set the pasta aside.

Meal Prep Tip: Cook the pasta ahead and store it in an airtight container in the fridge for up to 3 days.

Step 3: Make the tomato sauce

Heat the oil and butter in a heavy-bottomed saucepan over medium heat. 

Add garlic and onion and sauté until the onions start turning pink.

Crumble in the stock cube (or add fresh stock).

Stir in the canned tomatoes, tomato paste, and salt. Simmer until the tomatoes are soft and the sauce thickens, creating a base for classic macaroni and stewed tomatoes.

Step 4: Combine the pasta and sauce

Add the cooked macaroni and reserved pasta water. Bring to a gentle boil and cook for a few minutes, allowing the flavors to mingle.

Add the cherry tomatoes and cook until they start to soften.

Stir in cream, black pepper, and oregano. Mix well and cook for a couple of more minutes.

Padma's Top Tip: Undercooking the pasta and reserving pasta water helps the sauce cling to every piece for a creamy, flavorful dish.

Serve warm with a side of your choice. Check out the section below on pairing suggestions.

Variations

• Macaroni tomatoes with cheese: For a creamy, cheesy twist, add your favorite grated cheese after cooking.
• Quick shortcut: Use my cream cheese pasta sauce for a creamy, rich flavor that saves time.
• Spicy twist: Traditionally, the macaroni tomato recipe is mild. Add some red pepper flakes, cayenne, or jalapenos if you like heat.
• Baked macaroni and tomatoes: Transfer the cooked macaroni and tomato sauce into an ovenproof dish, top with cheese if you like, and bake at 350°F (180°C) for 5 to 10 minutes until golden and bubbly.
• Extra vegetables: Add peas, spinach, broccoli, zucchini, or bell peppers for more texture and nutrition.

Storage and Reheating

This is a great make-ahead dish. In fact, like my potato pasta, it tastes better the next day!

Refrigerator: Cool the pasta completely and store it in an airtight container for upto 3 days.

Reheating: Add a splash of water or stock to loosen the sauce and reheat gently on the stove.

FAQs

What can I serve with this tomato macaroni?

My quick garlic and spinach stir-fry pairs beautifully with the rich tomato sauce.

For a heartier meal, add a side of sauteed butternut squash, pan-fried sweet potatoes, or my caramelized onions and mushrooms.

If you prefer something lighter, a simple green salad with lemon juice or vinaigrette keeps the meal light and refreshing.

Include my chocolate chunk banana bread as a great post-meal treat that your friends will enjoy!