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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 3 |
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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. Ingredients:
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:
1. Begin boiling the macaroni noodles.
2. In another saucepan, add onion and butter or margarine. Cook on medium high heat until the onions are soft.
3. Add the tomatoes (do not drain), garlic, salt, pepper, parsley, and basil to the onions. Reduce heat to medium.
4. Cook the macaroni noodles until they are 2 or 3 minutes away from being done. Drain the water from the noodles.
5. Add the noodles to the sauce and continue cooking on medium heat until the noodles are done.
6. Enjoy.
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