Roasted Piccolo Tomato Sauce
This simple tomato sauce is one you’ll turn to time and time again! Sweet Piccolo cherry tomatoes are roasted to bring out their natural sweetness, then blended into a smooth and creamy sauce. With just a hint of garlic and basil, this is a quick and easy way to add flavour (and some extra nutrition!) to your baby’s meals.
Simply stir the sauce through baby pasta shells or rice for a tasty introduction to texture.
- Suitable For Freezing
- 15 Mins.
- 20 Mins.
- 6 Portions
Ingredients
3 x 220g Piccolo cherry tomatoes
3 tbsp olive oil
3 cloves garlic, unpeeled
1 medium onion, finely chopped
2 tsp tomato puree
150ml water
2 tbsp basil, chopped
150g baby pasta shells
3 tbsp olive oil
3 cloves garlic, unpeeled
1 medium onion, finely chopped
2 tsp tomato puree
150ml water
2 tbsp basil, chopped
150g baby pasta shells
Method
- Preheat the oven to 180C Fan.
- Put the tomatoes onto a baking sheet with the garlic. Add 2 tablespoons of oil and mix together. Roast for 20 minutes, then set aside. Peel the garlic and slice.
- Heat the remaining oil in a saucepan. Add the onion and fry for 5 minutes. Add the roasted tomatoes and garlic and fry for 2 minutes. Add the puree and water. Bring up to the boil then reduce the heat and simmer for 10 to 15 minutes. Add the basil and blend until smooth using a stick blender.
- Cook the pasta according to the packet instructions, drain and serve with the tomato sauce.
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