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Macaroni with Fresh Tomatoes from the Garden

Print Recipe

Ingredients
  

For the fresh tomatoes

  • 8-10 just picked san marzano tomatoes or 4 large fresh tomatoes
  • water to cover

For the Macaroni and tomatoes

  • 1/2 green bell pepper, diced
  • 1/2 red bell pepper, diced
  • 1/2 onion, diced
  • 2 cups fresh tomatoes (You can substitute for a can of a quality brand of diced tomatoes)
  • 1 1/2 cups macaroni
  • 1 1/2 cups water (more is needed as you cook)
  • 1 Knorr tomato bouillon with chicken flavor
  • 2 tbsp extra virgin olive oil
  • 1 tbsp butter
  • pinch of sugar if your tomatoes are too tart

Instructions
 

For the tomatoes

  • 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.

For the Macaroni and Fresh Tomatoes from the Garden

  • 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!