00:00I just had macaroni and tomatoes for the very first time, and I've been dreaming about it every day ever since.
00:04It's usually made with farm canned tomatoes. I don't have that, so I use peeled plum tomatoes, the whole ones.
00:11But then I'm adding a little fresh tomato just to kind of give it that homegrown kind of taste.
00:15It starts out in a little bacon grease, and yes, I do always have bacon grease on hand.
00:19Then I'm going to cook the fresh tomatoes down in this before I add the canned.
00:22And then you want to rinse this can out with some water.
00:24Then you're going to mash them up just to kind of break them into big chunks.
00:27At this point, it's just salt and pepper, and then just like a tiny bit of sugar.
00:30And then a little bit of bouillon. I like to use this bouillon paste, but you could just use like one chicken bouillon cube.
00:35People cook the pasta, and then you add it to this, but then I saw people like cook it for a long time after that.
00:40And I feel like your pasta gets overcooked that way, so I am going to cook the macaroni separately, but just for like five minutes.
00:46Then I'll add it to here to finish cooking.
00:48This is going to cook down for about five or ten minutes.
00:50And then one finishing touch, butter.
00:53Just keep the heat on low until that's melted, and then it's done.
00:56You may feel inclined to send me your suggestions on what to add to this, like ground beef or other vegetables.
01:02This is not goulash. This is macaroni and tomatoes.
01:04There is something so comforting about this.
01:07It's like a warm summer hug, and those like tomatoes just kind of like burst with juiciness in there.
01:12That little butter at the end to kind of finish it off, it makes it.
01:15Have you ever had macaroni and tomatoes? Let me know.
01:17I'm going to curl up on the couch.
01:19It's not goulash.
01:20Good job.
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