Recipes for Children's Meals

Tomato Sauce

What to find: 

1 tablespoon olive oil 

Small onion finely chopped 

Stick celery finely chopped 

1x 400g tin tomatoes (or passata) 

40g finely grated carrot (1/2 small carrot) 

1 tsp Agave syrup (or 2 tsps brown sugar)  

Freshly ground pepper

Kitchen Stuff: 

Chopping board 

Knife 

Grater 

Pan 

Wooden spoon 

What to do:

Heat the olive oil in a pan.

Put the onion and celery into the pan and cook over a gentle heat until they begin to soften.

Add the tomatoes and the grated carrot.

Bring the pan to the boil, put a lid on the pan and simmer gently for about 10 minutes until the vegetables are soft. Stir occasionally.

Add the agave syrup or sugar and pepper and boil fast for 1-2 minutes to reduce the sauce (thicken it).

If you’d prefer a smooth sauce whiz it in the food processor to get rid of all the lumps. If you prepare the vegetables properly I think that the texture (having odd lumps here and there) makes it more interesting. It all depends how small you dice and grate your vegetables.

©Lili