It’s one of the greatest challenges when it comes to feeding kids … getting them to eat their veggies. One way I make sure my little guys are getting a good serving of them is with my veggie packed tomato pasta sauce.
Veggie packed tomato pasta sauce
My nutritionist friend and co-author of Crawler Cuisine to Toddler Tucker first introduced me to veggie-packed tomato pasta sauce a few years ago and I have literally been making it once a fortnight ever since.
Whenever I make a batch I freeze part of it in ice-cube trays so I can sneak it into anything and everything.
Why I love it:
- it’s ridiculously easy to make
- use up any veggies that might have gone to waste otherwise
- sneak veggies into the kids
- you know exactly what’s in it
- it’s budget-friendly
- you can use whatever veggies you have on hand (even frozen works a treat)
Tips for using veggie packed tomato sauce:
- use in place of tomato passata in soups and stews
- add a couple of tablespoons to tinned baked beans (yep my kids refuse the homemade version)
- use instead of pizza sauce on homemade pizzas
- 1 cup mixed veggies (or all of one if you prefer) - can use frozen or fresh - carrot, zucchini, broccoli, capsicum, eggplant, cauliflower, mushrooms
- 1 brown onion
- 1 tbsp olive oil
- 2 cups tomato passata
- 1 tin crushed/diced tomato
- 2 tbsp tomato paste
- ¼ cup bone broth
- 2 tbsp chopped basil or basil pesto
- Pinch sea salt
- Use a food processor to finely chop the veggies and onion or grate them.
- Heat the olive oil in a large saucepan.
- Cook the veggies and onion for a few minutes then add the remaining ingredients.
- Bring to a boil then reduce to a simmer and cook for 30 mins.
- Leave to cool to room temperature and then use a blender to blend to super smooth.
- Store in a jar in the fridge for up to 4 days or freeze.
- Use any place you would use a tomato pasta sauce.