Macaroni and Tomatoes-Slow Cooker – Simple Old-Fashioned Comfort Food. This easy macaroni and tomatoes recipe uses just four simple ingredients to make a warm, cozy meal. Soft pasta soaks up a buttery, juicy tomato sauce for a quick lunch or dinner. It’s a simple classic dish that’s been loved by families for many years, especially in summer.
Macaroni and tomatoes is a simple, old dish that has fed families for many years. It is loved most in summer, when fresh tomatoes from the garden are ripe and plentiful, and everyone wants something easy to make but filling to eat. Using only four basic things, this recipe turns soft elbow macaroni, juicy tomatoes, butter, and a little seasoning into a warm bowl of food. It sits somewhere between a light pasta dinner and a classic comfort dish that feels like home.
This dish tastes great next to sliced cucumbers, green beans, cornbread, or a plate of fried or grilled chicken if you want a bigger meal. It’s also good all by itself for lunch, served with a glass of iced tea and some crackers to dip in the buttery tomato sauce.
Servings: 4
Ingredients
- 2 cups elbow macaroni
- 4 large ripe tomatoes, chopped
- 3 tablespoons butter
- 1 teaspoon salt, plus more to taste
Macaroni and Tomatoes-Slow Cooker: Directions
- Pour water into a big pot. Add a little salt. Heat it until the water starts to boil. Put in the elbow macaroni and cook until soft, following the time on the package.
- While the pasta boils, put the chopped tomatoes into another pot or a deep pan on medium heat. Add the butter and salt. Cook for 8 to 10 minutes, stirring now and then, until the tomatoes get soft and let out lots of juice.
- Drain the macaroni well, then pour it straight into the pot with the cooked tomatoes. Stir it all together and let it cook for 2 to 3 more minutes so the pasta soaks up the buttery tomato juice.
- Taste the dish and add more salt if you like. Serve it hot in bowls, spooning extra sauce over the top.