This stovetop tomatoes galloway is the kind of thrifty, filling supper that has lingered in Midwestern family kitchens for generations: simple pantry ingredients, one pot, and enough substance to feed a crowd without much fuss. The combination of stewed tomatoes and macaroni cooks down into something humble but deeply comforting, with a soft, hearty texture and bright tomato flavor that tastes even better than its modest ingredient list suggests.
Serve this with buttered toast, saltine crackers, or a simple skillet of green beans for an old-fashioned supper. If you want to round it out further, a little grated cheese at the table, a side of browned sausage, or a crisp cucumber salad makes a nice contrast to the soft, savory tomato-macaroni base.
Stovetop 4-Ingredient Tomatoes Galloway
Servings: 8
Ingredients
2 tablespoons butter
1 medium yellow onion, finely chopped
2 cans (14.5 ounces each) stewed tomatoes
2 cups elbow macaroni
Directions
1. In a large pot over medium heat, melt the butter and cook the chopped onion for 5 to 7 minutes, stirring occasionally, until softened and lightly translucent.
2. Add the stewed tomatoes and gently break them up with a spoon. Bring the mixture to a steady simmer.
3. Stir in the elbow macaroni along with 4 cups of water. Return to a simmer, then reduce the heat to medium-low and cook, stirring often, for 12 to 15 minutes, until the macaroni is tender and the mixture has thickened into a hearty stew.
4. Let the pot stand for 2 to 3 minutes off the heat so the sauce settles and thickens slightly, then stir and serve hot.
Variations & Tips
Add protein: If you want a more substantial main dish, brown a little ground beef or sliced smoked sausage before cooking the onion, then continue with the recipe as written. This turns the dish from a budget side or light supper into a complete one-pot meal.
Adjust the texture: For a soupier version, add an extra 1/2 to 1 cup of water during cooking. For a thicker pot, let it simmer uncovered a little longer and stir frequently so the pasta releases starch into the tomatoes.
Season simply: Even very plain pantry dishes benefit from a little salt and black pepper at the end, so taste before serving. If your stewed tomatoes are especially sweet, a small pinch of black pepper helps balance the flavor nicely.
Use a different pasta shape: Small shells or ditalini work well if that is what you have on hand. Just watch the cooking time closely, since smaller pasta can soften more quickly in the tomato liquid.