For some reason, macaroni and tomatoes is something that really intrigues me.
How do you do it?
Boil macaroni in salted water to desired level of tenderness. Drain. Pour in enough canned tomatoes / tomato juice (whatever you have on hand) to get to your desired level of "soupiness" for lack of a better word. Personally I dont like it very soupy. Simmer for a few minutes to get the tomatoes hot.
Serve with cornbread and season to taste with black pepper and more salt if needed. Like a lot of soups and stews, it's better on the second day.
For example, if I am making enough for several meals, I boil one box of elbow macaroni from the store, and add about 3/4 of a quart of tomato juice (or a whole quart of home-canned tomatoes).
It's a dead simple meal that will warm you up on a cold day, give you a shìtload of carbs, and costs pennies per serving.
