Macaroni and Tomatoes

Preparation info
  • 2–3

    • Difficulty


Appears in

By Isabella Beeton

Published 1861

  • About


  • 4 oz. macaroni
  • ½ pt. tomato purée
  • 1 oz.


Break the macaroni into short lengths, put it into rapidly-boiling salted water and cook until tender. Melt the butter in a saucepan, add the flour and cook for a few minutes. Put in the tomato purée, sugar and season to taste. Let it boil for a few minutes, then add the macaroni, and when thoroughly hot turn on to a dish and serve.