Weaning recipe: Easy baby pasta sauce

Name: Weaning recipe: Easy baby pasta sauce
Yield: Makes 24 baby sized portions
Ingredients: approx 12 medium-sized tomatoes quartered; 1 red pepper stalk removed, de-seeded and roughly chopped; 3-4 garlic cloves peeled; 1 large (or 2 smaller) courgettes topped and tailed and thickly sliced; 1 red onion peeled and cut into 1/8ths; 3 carrots peeled and grated; 1 tbsp dried basil; 1 tbsp dried oregano; 1 tbsp and 1 tsp olive oil

Adam ShawMakes 24 baby sized portionsSource

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Ingredients

approx 12 medium-sized tomatoes quartered

1 red pepper stalk removed, de-seeded and roughly chopped

3-4 garlic cloves peeled

1 large (or 2 smaller) courgettes topped and tailed and thickly sliced

1 red onion peeled and cut into 1/8ths

3 carrots peeled and grated

1 tbsp dried basil

1 tbsp dried oregano

1 tbsp and 1 tsp olive oil

Method

Set the oven to 180 (fan assisted). Place the tomatoes, red pepper, courgette and red onion in a deep baking tray. Sprinkle over the herbs and add the tablespoon of olive oil and mix well. Cook for around 20 minutes.

Meanwhile heat the remaining olive oil in a pan and gently fry the carrots on a medium heat for 5-6 minutes then set aside.

Combine all the ingredients in a food processor and blend until smooth-ish

Stir into cooked pasta (fusilli works best as the sauce clings so well to it).

Any leftover can be frozen (try freezing in ice cube trays for perfect baby-sized portions).