Try this vegetarian macaroni and tomatoes recipe the next time you're looking for a quick and delicious meal. This meatless pasta dish is simple yet satisfying—perfect for any night of the week.

This is exactly the kind of mid-week dinner I love, just like spicy couscous. The umami kick from the tomatoes, cooked down into an intensely flavorful tangy-sweet sauce, is exactly what I crave on certain days.
Since I make this with canned tomatoes, it's a dish I enjoy year-round. However, I love it most during fall season. A warm bowl of this tomato mac, and I’m a happy girl!
Another reason to fall in love with this macaroni and tomatoes recipe is that it comes together in under 30 minutes. If you too are a fan of the pasta-tomato combination, then this recipe is for you!
Allergens Free Labels
This vegetarian mac and tomatoes is the ultimate comfort food. It is:
- nut-free
- soy-free
This recipe has no added sugar.
To make it vegan, swap the butter and cream with a plant-based alternative of your choice.
If you are not a fan of tomatoes in your pasta, do try this potato pasta recipe.
Disclaimer: Our content aims to be informative and educational, but it should not replace professional medical advice. Since manufacturing processes can vary and cross-contamination is possible, it's essential to verify product labels and allergen information. Make sure all ingredients align with your specific allergies. As readers, you bear the responsibility for ensuring allergen safety when buying or consuming foods.
Recipe Overview
Old fashioned macaroni and tomatoes recipe typically calls for ingredients like bacon grease, ground beef, or chicken broth. Since none of these work for me, I'm sharing a vegetarian version of this classic Southern dish.
Flavor: I use butter, a stock cube, aromatics, and simple spices to make this dish supremely flavorful. I also stew the tomatoes low and slow until they are well-cooked, lose their acidity, and release their natural sweetness. To make the dish creamy and well-rounded, I add a dash of cream towards the end and mix it in well.
Be sure to check out the section below on variations to make this dish even more flavorful, plus tips for speeding it up (hint: make-ahead sauces ).
Ease: This recipe is incredibly easy, with minimal prep work required. It comes together in under 30 minutes (or faster if you have pre-cooked pasta) and is a family-friendly dish. It's fuss-free and forgiving—you can amp up the flavor, add more nutrition and textures (more on that later). This dish is not only perfect for an easy weeknight dinner, but it also works well as a make-ahead meal. In fact, it tastes even better the next day or two days later !
Tomatoes: I use canned tomatoes to save time and effort. The tomato paste adds a deeper flavor, and the cherry tomatoes give the dish more texture and fresh flavor. You can make the sauce entirely with fresh tomatoes if that's your preference. If you have pre-made marinara sauce, feel free to use that instead.

Texture and consistency: I like the pasta to be perfectly cooked, with the sauce thick enough to coat each piece. I also prefer the cherry tomatoes to remain slightly firm, providing a fresh burst of flavor with each bite.
Ingredients, Substitutions, and Additions
Nothing fancy here - simple ingredients that we all love!
Check the recipe card for quantities.

Macaroni: I have used tube macaroni for this recipe. You can use elbow macaroni or any other small pasta.
Tomatoes: For the sauce I use plum tomatoes from a can. You can used canned diced tomatoes or canned stewed tomatoes. I also used tomato paste (concentrate) and fresh cherry tomatoes. If you don't have cherry tomatoes, you can use any small variety or simply dice a regular tomato.
Stock: I’ve used a stock cube, but feel free to use fresh stock if you prefer (see the note below if using fresh stock).
Cream: I used light (single) cream. If you like it creamier, you can either increase the amount of single cream or use heavy (double) cream instead.
Oil: This is just to prevent the butter from burning. I used light olive oil. Any oil that you have on hand will work.
Onion: Use either red or yellow onions.
Some tasty additions:
- Black olives: Whole, pitted olives—add them with the cherry tomatoes at the end.
- Fresh basil: Tear a few leaves by hand and add them after taking the pan off the heat.
- Make it spicy: For extra heat, add ¼ teaspoon of red pepper flakes at the end.
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.
Instructions
This dish is beautiful to look at and even more delicious to eat! It's incredibly easy to make. Let's learn how to make this macaroni and tomatoes recipe.
Be sure to read my workflow tips and the notes below. Also see the video below.
Prepare the ingredients.
- Peel, wash, and dice the onion.
- Peel and chop the garlic cloves.
- Cut the cherry tomatoes into halves.
- Measure the rest of the ingredients.

Cook the macaroni in plenty of salted water. Undercook the pasta by one minute. Reserve 1 cup of the water. Drain and keep the pasta aside.

To save time you could boil the pasta ahead and keep it in an airtight container in the fridge for 2-3 days.
Workflow tip: If you're cooking the pasta fresh, save time by starting the sauce once the pasta is set to cook.
Make the macaroni tomatoes.
In a heavy-bottomed saucepan or Dutch oven, heat the oil and butter over medium heat. Once the butter melts, add the chopped garlic and onion. Sauté for a couple of minutes, or until the onions start turning pink. Crumble the stock cube with your fingers and add it in.
Add the tomatoes, tomato paste, and salt, then mix well. Bring it to a lively simmer, then reduce the heat to medium-low. Cook for 7–8 minutes, or until the tomatoes are soft and the sauce thickens.
Turn the heat to medium-high, and add the cooked macaroni and the reserved pasta water. Bring to a boil.
Note: If you are using fresh stock then at this point add that instead of the reserved pasta water.

Cook for 4–5 minutes, allowing the pasta to absorb the flavors.
You can make this sauce ahead of time and store it in an airtight container in the fridge for 3–4 days. When you're ready to make the dish, simply reheat the sauce in a pan and continue the recipe from the step below.
Next, add the cherry tomatoes, mix, and cook for another 3–4 minutes, until the skin of the tomatoes start to wrinkle.
Stir in the light cream, crushed black pepper, and oregano.

Mix well and cook for a couple of more minutes to let the flavors mingle.
That's it! This delicious pasta dish is ready. Serve warm with a side of your choice.

Pairing suggestions
Most days, I love having this tomato macaroni on its own. But when I have friends or family over, I like to make it a complete meal. These are some of the sides that I usually pair it with:
Spinach stir fry: Vibrant green spinach, stir-fried with garlic and pepper flakes, adds extra flavor and texture to the pasta dish. The spinach-tomato combination is amazing!
Sauteed sweet potatoes: Mildly spiced sweet potatoes add a lovely contrast to the intense tomato flavor of the dish. The curry powder and turmeric in the sweet potatoes make this a delectable fusion meal!
Caramelized mushrooms and onions: This velvety, buttery side has all the flavors that complement the deep flavors of this pasta dish.
Include my chocolate chunk banana bread as a great post-meal treat that your friends will enjoy!
Variations
You can make this dish more wholesome and interesting by trying these variations:
- To make macaroni with tomatoes and cheese, add some grated cheese (as much as you want!) after you have taken the pan off the heat. Use any type of cheese that you like. I prefer plain old cheddar.
- If you want to go a step further and make baked macaroni and tomatoes, transfer the finished dish to a oven-proof dish and then sprinkle a generous amount of mozzarella (or any other melting cheese). Place it in a preheated oven at 350F (180C) for 5-10 minutes or until the cheese has melted and become golden brown.
- If you're in a rush and have some pre-made passata sauce on hand, feel free to use it. Start the recipe as mentioned above, and instead of adding the tomatoes, just pour in the ready made sauce and follow the rest of the recipe steps.
- Another option is to use this cream cheese pasta sauce—it has the creaminess and tomatoey-ness that ticks all the boxes!
Expert tips
- Undercook the pasta by one minute. It will finish cooking in the sauce, absorbing all the flavors while still holding its shape.
- Reserve some pasta water: It adds flavor and creaminess to the dish.
- Cook the tomatoes well to mellow their acidity. The classic macaroni and tomatoes recipe typically calls for adding sugar, but I’ve skipped it, instead cooking the tomatoes thoroughly to bring out their natural sweetness.
- Don't overcook the cherry tomatoes. Add them towards the end so they remain juicy, as I have done in this pasta al pesto.
- To save time, cook the pasta ahead of time and store it in the fridge, in an airtight container for up to 4 days. You can also make the sauce ahead of time and store it in the fridge for upto 3 days.

Any doubts or questions? Feel free to ask via the comments below. I will try my best to answer them for you. - Padma
Storage and Reheating
This pasta recipe is a great make-ahead dish. In fact, like this shahi paneer, 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.
Frequently Asked Questions
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.
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.
Macaroni and tomatoes is a classic Southern comfort dish, though its roots are a bit of a blend between Italian and American influences. While macaroni itself hails from Italy, the combination with tomatoes likely developed in the United States during the 19th and early 20th centuries. Tomatoes were more widely available in the U.S. by this time, and the simplicity of pasta with tomatoes made it an accessible, budget-friendly meal for many families, especially in the South. Over time, it became a staple, known for its humble ingredients and rich, comforting flavors.
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📖 Recipe

Macaroni and Tomatoes Recipe
Equipment
- 1 rice/pasta pot
- 1 saucepan or dutch oven
- 1 mixing spoon
Ingredients
- 1 and ½ cups (~ 7oz/200g) macaroni
- 1 tablespoon light olive oil, or neutral oil
- 1 tablespoon butter
- 2 cloves garlic
- 1 medium onion
- 1 stock cube
- 1 can (~14oz / 400g) tomatoes (diced or whole)
- 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. Undercook it by one minute (see notes).Reserve 1 cup of the water, drain, and keep the pasta aside.1 and ½ cups (~ 7oz/200g) 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 tomatoes, tomato paste, and salt, then mix well. Bring it to a lively simmer, then reduce the heat to medium-low. Cook for 7–8 minutes, or until the tomatoes are soft and the sauce thickens.1 can (~14oz / 400g) tomatoes (diced or whole), 1 tablespoon tomato paste (concentrate), 1 and ½ teaspoons salt
- Turn the heat back to medium-high, and add the cooked macaroni along with the reserved pasta water. Bring to a boil.1 cup water
- Next, add the cherry tomatoes, mix, and cook for another 3–4 minutes, until the tomato skins start to wrinkle.
- Stir in the light cream, crushed black pepper, and oregano. Cook for a couple more minutes to let the flavors meld.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.
Allergens Disclaimer
Our content aims to be informative and educational, but it should not replace professional medical advice. Since manufacturing processes can vary and cross-contamination is possible, it's essential to verify product labels and allergen information. Make sure all ingredients align with your specific allergies. As readers, you bear the responsibility for ensuring allergen safety when buying or consuming foods.
Disclosure: The nutritional information is calculated using an online calculator and is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionists' advice. Changing the quantities and cooking technique will alter the nutritional calculations.
Vanessa says
Looks amazing! Love that it is a veg option and a quick meal! Thank you.
Padma Kumar says
Thank you Vanessa!
bunfuns says
i love these super simple recipes, thanks!
Padma Kumar says
Thank you for your lovely feedback.
Swathi says
Macaroni and tomatoes looks delicious perfect for my kids. They love Macaroni.
Nora says
Perfect, quick, and easy recipe! The whole family loved it!
Gloria says
You can never go wrong with pasta. Love the fact it is not covered in a meat sauce. Perfect for all the ripe tomatoes right now.
Andréa says
This is so delicious. Prepared it last night, and the whole family loved it. Such a delicious flavors!
Padma Kumar says
So happy to read this!
Jacqueline Debono says
This macaroni and tomatoes recipe is really good. It's very similar to the way we cook pasta with tomato sauce here in Italy. I added spinach as you suggested! A great way to get the kids to eat more greens!
Padma Kumar says
Thank you Jacqueline, I am honored!
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.