Macaroni with Fresh Tomatoes is another Southern recipe I grew up eating. My mother and grandmother both would make this dish. It is really good and comforting. I used fresh san marzano tomatoes from my garden that just made this recipe so much more satisfying. I did a quick hot bath on the tomatoes so that the skin would easily come off!
After I sauted bell peppers and onions, I added the fresh tomatoes to the mixture.
This is really an easy recipe, but it is super satisfying. Honestly, I could just eat a bowl of this and a piece of cornbread and eat nothing else! The freshness of the tomatoes and the sauce they make with the vegetables is amazing. I always add the Knorr Tomato Bouillon with Chicken Flavor to enhance the liquid. Here’s a link if you aren’t familiar with this ingredient. It really makes a difference. http://www.samsclub.com/sams/knorr-tomato-bouillon-w-chicken-flavor-35-3-oz/160906.ip
I served this recipe with my Smothered Cabbage and it was the perfect addition. Here’s my smothered cabbage link: https://the2spoons.com/smothered-cabbage-with-potatoes-smoked-sausage/
Here you go! Enjoy!
Ingredients
Method
- Cut an X in the top of each tomato to allow for easy peeling. Bring a pot of water to a boil. When at a rolling boil, add your tomatoes to the water and cook for a couple of minutes until you see the skin starting to release from the tomato. Remove from the heat and when they have cooled a little, peel them over a bowl to not lose any of the juices. .Then squeeze them to chop them up in chunks. You don't want to puree them, just use your hands to chop them up a little. You will need about 2 cups of the finished tomatoes.
- Add the butter and extra virgin olive oil to a saucepan and sauté your peppers and onions until they have softened and the onions have become translucent. Add your tomatoes, the water and bouillon and cook for about 10 minutes. Then add the macaroni, stir to combine, lower heat and cover. Cook until your macaroni is tender, 15 to 20 minutes, adding water if needed. Enjoy!
