This old-fashioned stovetop tomatoes Hickman is the kind of supper that came from making do with what was in the pantry and still feeding everybody well. A pot of tomatoes, macaroni, a little fat for flavor, and good seasoning can turn into something mighty comforting, especially on a busy evening when money is tight and hungry folks are circling the stove. It belongs to that practical Midwestern way of cooking where simple ingredients are stretched with care, and somehow they always taste like more than the sum of their parts.
Serve this with buttered saltine crackers, a pan of cornbread, or plain white bread for sopping up that rich tomato broth. If you want to round it out a bit, fried potatoes, sliced cucumbers, or a small dish of cottage cheese fit right in beside it. For folks who like a heartier table, this also goes nicely with browned sausage or a simple grilled cheese sandwich.
Stovetop 4-Ingredient Tomatoes Hickman
Servings: 6
Ingredients
2 tablespoons bacon drippings or butter
2 quarts canned tomatoes, with their juice
2 cups elbow macaroni, uncooked
1 teaspoon salt, plus more to taste
Directions
1. Set a large heavy pot on the stove over medium heat and add the bacon drippings or butter. Once melted, pour in the tomatoes with all their juice and stir in the salt.
2. Bring the tomatoes to a gentle simmer, then stir in the uncooked macaroni. Reduce the heat to medium-low so the pot bubbles softly without scorching.
3. Cook, stirring often, for 10 to 15 minutes, or until the macaroni is tender and the broth has thickened a little. If it gets too thick before the pasta softens, add a small splash of water.
4. Taste and add a bit more salt if needed. Ladle into bowls and serve hot while the macaroni is plump and the tomatoes are bubbling.
Variations & Tips
Use butter for a milder flavor: If you do not have bacon drippings, butter works just fine and gives the dish a gentler richness that lets the tomatoes shine.
Watch the heat closely: Tomatoes can scorch if the burner is too high, so keep the pot at a low simmer and stir from the bottom every few minutes once the macaroni goes in.
Adjust the texture: Some families like this looser, almost soup-like, while others prefer it thick like a skillet supper. Add a splash of water for a brothier pot, or simmer a little longer for a thicker finish.
Add a little pantry flavor: Even though the old version stays beautifully plain, a pinch of black pepper, a spoonful of sugar to soften sharp tomatoes, or a sprinkle of onion powder can be added if that is how your table likes it.
Make it a fuller meal: To stretch this humble dish another step, stir in browned sausage, crumbled bacon, or a handful of shredded cheese right before serving. It will no longer be the strict 4-ingredient version, but it is still mighty good.