Recipe by quartzmoon
My Grandmother used to can the tomatoes that my grandfather grew. This was my lunch time favorite when I would spend the summers with her in Alabama. I am sure you could use fresh tomatoes, but remember to keep the juice.
Top Review by Southern Lady
Sometimes it's the simplest of ingredients that produce wonderful results. I had this recipe saved for when DH was out of town (dislikes tomatoes) and tonight being alone and with an Autumn chill in the air, comfort food seemed the ideal choice for dinner. I loved the flavor, I agree the pinch of Basil is a good addition. I did sprinkle a little grated cheese on top. Thanks so much for sharing.
- 2⁄3 cup uncooked macaroni noodles
- 1 medium onion, chopped
- 4 tablespoons butter or 4 tablespoons margarine
- 1 (14 ounce) can diced tomatoes
- 1 teaspoon prepared garlic
- salt and pepper
- 1 pinch parsley
- 1 pinch basil
Directions See How It's Made
- Begin boiling the macaroni noodles.
- In another saucepan, add onion and butter or margarine. Cook on medium high heat until the onions are soft.
- Add the tomatoes (do not drain), garlic, salt, pepper, parsley, and basil to the onions. Reduce heat to medium.
- Cook the macaroni noodles until they are 2 or 3 minutes away from being done. Drain the water from the noodles.
- Add the noodles to the sauce and continue cooking on medium heat until the noodles are done.