Tuesday 15 December 2015

WEANING: Versatile Vegetable and Tomato Sauce Recipe

Making versatile meals for Isabella is essential for us, time is a luxury yet I like cooking for her. So to help create a balance during the week I've been trying to cook a batch of something and then adding various additional ingredients over subsequent days to create an easy 'go-to' meal for Isabella. One of the most popular meals I've made her recently has been this vegetable and tomato sauce. The key to this sauce is very finely chopping the vegetables, therefore saving the need to puree it and helping to introduce texture.

What you'll need:
(Made enough for 6-8 portions)
1/2 Aubergine, peeled and finely cubed 
1/2 Onion, finely chopped
1 Carrot, finely cubed
1 Courgette, peeled and finely cubed
1/2 Red pepper, finely chopped
2 Large field mushrooms, finely cubed
2/3rds of Passata carton
Splash of Olive oil
Pinch of herbs, I used oregano, thyme and sage

What to do:
1) Place a saucepan over a low heat and add a splash of olive oil.
2) Add the aubergine, carrot, red pepper, onion and courgette to the saucepan. Cover with a lid and cook slowly for 25 minutes, or until the vegetables are very well cooked. 
3) Then add the mushrooms and herbs and cook for a further 5 minutes, stirring well.
4) Finally, pour in the passata and simmer for 5 minutes.

You can serve this on its own or with couscous, cooked red lentils, baby pasta, mashed potato, spread on toast/pitta bread etc. The options are endless, hence why it's a versatile sauce!

What would your little one enjoy this sauce with?

Feel free to leave a comment :)

Helen x



  1. This sounds delicious! I'd love this smothering a steak or stuffed in a pepper but our children would enjoy this with pasta. Great recipe I need something like this while I'm ill to prompt me to cook x #twinklytuesday

  2. Sounds lovely, it would also make a great pizza base sauce with all those 'hidden' veggies. I think Penny would love this with spaghetti and meatballs x


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