Fresh Tomato Macaroni Recipe
Ingredients
| Macaroni | 8 Ounce | |
| 4 large or 6 medium-size tomatoes | ||
| Brown sugar | 2 Tablespoon | |
| Salt | 1 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Butter/Margarine | 3 Tablespoon | |
| Cream of celery | 1 Can (10oz), undiluted | |
| Oregano | 1/4 Teaspoon | |
| Parmesan cheese | 2 Tablespoon, grated | |
| Bread crumbs | 1/2 Cup (16 tbs), buttered | |
Directions
Cook macaroni in boiling salted water until tender; drain.
Meanwhile, peel tomatoes and cut into quarters.
Add sugar, salt, pepper, butter, soup and oregano.
Cook over low heat about 20 to 25 minutes.
Combine tomato mixture with macaroni and pour into greased baking dish.
Combine Parmesan cheese and crumbs and sprinkle over top of casserole.
Bake at 375° for 35 minutes.
Meanwhile, peel tomatoes and cut into quarters.
Add sugar, salt, pepper, butter, soup and oregano.
Cook over low heat about 20 to 25 minutes.
Combine tomato mixture with macaroni and pour into greased baking dish.
Combine Parmesan cheese and crumbs and sprinkle over top of casserole.
Bake at 375° for 35 minutes.
Chef
