This old-fashioned stovetop macaroni and tomatoes is the kind of humble supper that stretches a budget without ever feeling skimpy. Hollowell-style tomatoes, as many families know them, lean on pantry basics to make something warm, saucy, and filling, and this version keeps it true to that spirit with just three ingredients: macaroni, canned tomatoes, and butter. It is the sort of meal busy moms and grandmothers could pull together fast, and it still works beautifully on a weeknight when you need dinner on the table with very little fuss.
Serve this with buttered bread, saltines, or skillet cornbread to soak up the tomato juices. If you want to round it out, a simple plate of sliced cucumbers, green beans, or a little shredded cheddar on the side fits right in. It also works well next to fried potatoes or a few browned sausage links if you are feeding especially hungry people.
Stovetop 3-Ingredient Tomatoes Hollowell
Servings: 5
Ingredients
2 cups dry elbow macaroni
Directions
1. Bring a large pot of salted water to a boil and cook the elbow macaroni until just tender, according to the package directions. Drain well and return the macaroni to the pot.
2. Add the undrained stewed tomatoes and butter to the hot macaroni. Set the pot over medium-low heat and stir gently until the butter melts and the tomatoes begin to break down into the pasta.
3. Simmer for 5 to 8 minutes, stirring occasionally, until the mixture is saucy, hot, and slightly thickened. Spoon into bowls and serve warm.
Variations & Tips
Use crushed tomatoes for a smoother texture: If your family does not love big tomato pieces, lightly crush the stewed tomatoes with a spoon before adding them to the pot. You will still get the same flavor, just with a softer, saucier finish.
Add a little seasoning if you have it: Even though this is a true three-ingredient version, a pinch of salt, black pepper, or a small spoonful of sugar can help balance the tomatoes depending on the brand you use. Taste before serving and adjust only if needed.
Make it stretch farther: To feed a few extra people, add another handful of macaroni and a splash of water while it simmers. It will be a little looser at first, but the pasta will soak up the tomato juices nicely.
Stir gently to keep the pasta from breaking: Once the macaroni is cooked, avoid stirring too hard. Gentle folding keeps the elbows intact and helps the finished dish stay pleasantly chunky instead of mushy.
Turn it into a heartier meal: If your budget allows, browned ground beef, sliced smoked sausage, or a sprinkle of cheddar can be mixed in at the end. It is still cozy and economical, just a little more filling for bigger appetites.
