Charrred Tomato Pasta Jars

I love pasta and nothing says delicious and convenient like a fast, fresh, and easy healthy pasta salad. It's not easy to find a really good organic gluten free pasta but Tresomega has risen to the occasion. November is always a hectic month for me so I came up with these individual Charrred Tomato Pasta  Jars using their Quinoa Fusilli Pasta. Using 5 pint jars makes it convenient for quick meals at home or keeping in your office desk. Make a double batch and share with friends!

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 website,, and

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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
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.

*Delicious chilled, at room temp. or heated, just remove lids and microwave on a safe plate.

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