Tomato Sauce for Babies

Ingredients

• 0.25 red bell pepper
• 30 g carrots
• 2 Garlic cloves
• 1 tsp Olive oil
• 0.25 tsp dried Italian herbs
• 0.25 tsp Salt
• 5 basil leaves
• 60 g cannellini beans (drained weight; canned)
• 400 g diced tomatoes (canned)
• 1 tbsp nutritional yeast

Instructions

1. 1.

   Clean, wash, and finely chop the bell pepper. Peel and finely chop the carrot as well. Peel and finely chop or press the garlic.

2. 2.

   Heat olive oil in a small pot and sauté the carrots and bell pepper over medium heat for about 3–4 minutes until tender.

3. 3.

   Add garlic, Italian herbs, and salt. Simmer on low heat for another 1–2 minutes. Meanwhile wash and dry the basil leaves.

4. 4.

   Drain the beans in a sieve and add them with the diced tomatoes to the vegetable mixture. Bring the sauce to a gentle boil over medium heat. Remove from heat, stir in basil leaves and nutritional yeast, and let cool for about 5 minutes.

5. 5.

   Blend the tomato sauce with a blender or food processor until smooth.

6. 6.

   Serve the baby tomato sauce on its own or mix it with cooked pasta.