After charring the tomatoes I briefly cooked the veggies in some Tresomega Coconut Oil. By sauteing for just a few minutes it brought out a deeper rustic flavor.
Tresomega has a variety of pasta's, all gluten free and organic. You can buy on the Tresomega.com website, Sams.com, Amazon.com and Walmart.com
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What you need:
5 glass pint jars with lids
1 8 oz. box Tresomega Fusilli Pasta
2 pints grape (or cherry) tomatoes
2 Tablespoons Tresomega Coconut Oil
1/4 cup onion, diced
1/4 cup celery, diced
1/4 cup bell pepper, seeded and diced
1/2 cup carrots, diced
1 large (or 2 small) zuchinni, diced
3 cloves peeled garlic
2 Tablespoons tomato paste
1 cup water
Salt and pepper to taste
Parmesan cheese
*Delicious chilled, at room temp. or heated, just remove lids and microwave on a safe plate.
How to make:
Cook Pasta following directions on box. Drain, set aside.
Add tomatoes to a large dry skillet. Cook over med/high heat stirring constantly until tomatoes begin to blacken and burst.
Remove
from heat. Crush with back of slotted spoon but leave chunky. Put
tomatoes in a large bowl. In another skillet melt coconut oil over
med/high heat. Add all the veggies. Saute for 3 to minutes, until
tender. Stir in the tomato paste. Grate in the 3 garlic cloves. Stir in
the water and simmer on low, uncovered 5 minutes. Add mixture to bowl
with tomatoes. Add pasta and toss well. Spoon into jars, close lids.
Keep refrigerated for up to 1 week. When ready to serve, top with
parmesan cheese.
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