I have had a couple of recipe books that have been my bible for cooking for my kids, and Annabel Karmel’s Baby and Toddler recipe book has been used over and over for the last 10 years.
This recipe is a crowd favourite and is great as a pasta sauce, a dipping sauce, to layer in lasagna, or as a pizza sauce. I use it most often when I make quesadillas for the kids. I almost always have batches frozen in the freezer ready to go… 1 ice cube = 2 kids quesadillas.
1 tbsp olive oil
1 small red onion, chopped
1/2 leek, finely chopped
1 garlic clove, crushed
1/4 red pepper
1/2 medium carrot, peeled and chopped
1/2 medium courgette, chopped
400g can chopped tomatoes
150ml vegetable stock
1 1/2 tbsp tomato puree
1 1/2 tbsp tomato paste
1 tsp castor sugar
1 tbsp torn basil leaves, optional
salt and pepper to taste
Heat oil in a large fry pan and saute the onion and leek for approx 3 minutes, stirring occasionally.
Add the garlic and saute for 1 minute.
Add the red pepper, carrot and courgette, and cook for a further 3 minutes.
Add the tomatoes, stock, tomato puree, paste and castor sugar – stir for approximately 1 minute.
Simmer uncovered for 25-30 minutes, stirring occasionally until thickened.
Stir in the basil leaves if using.
Transfer to a blender and blitz sauce to a puree. Season to taste with salt and pepper.
I usually do a double mixture of this so I always have some in the freezer.
Recipe and image credit: www.annabelkarmel.com