Since many of you have requested baby recipes, I wanted to start with the basics…it’s something that I ALWAYS have on hand. I make this marinara sauce and freeze it for future use! I love the fact I can control what goes in it and how nutritious it will be. It’s filled with tons of veggies and so many flavors from all the herbs I use.
I’m no expert, but I do think it is very important to introduce babies with different flavors from an earlier age. This is why this sauce is packed with various veggies and spices that complement each other, but they won’t be too much for your little one’s tummy! They simply just need to eat well and what’s better than lots of veggies!! Hope your baby enjoys this! 🙂
Stay happy, stay hungry!
- 1 – 8 oz. can of tomato sauce
- 3 garlic cloves, chopped
- 2 carrots, chopped
- 1 onion, chopped
- 3 celery stalks, chopped
- 1 zucchini, chopped
- 5 mushrooms, chopped
- 4 large tomatoes, chopped
- Handful of kale or spinach (you can use both as well)
- Handful of fresh basil
- ½ cup water
- 1 tbsp olive oil
- 1 tsp oregano
- 1 tsp black pepper
- 1 tsp Italian seasonings
- 1 tsp parsley
- 1 tsp red chili flakes (optional)
- Salt to taste
- In a large pot heat olive oil on medium heat, add the chopped onions, celery, and carrots. Cook until vegetables have softened (about 3-4 minutes). Then add zucchini and mushrooms and cook for another 3-4 minutes.
- Add the chopped tomatoes, tomato sauce, and add all the seasonings. Add the water, and let the sauce simmer on medium-low heat for about 40 minutes (closed lid). Add the kale or greens of choice when 5 minutes are left.
- Once the sauce has cooled, blend it with an emerging blender until smooth.
- Mix it with cooked pasta or quinoa and enjoy!
- You can serve this as soup by thinning it out with vegetable stock and adding beans like black, kidney, or chickpeas.
- I use silicone trays to freeze all my baby foods.
- You can add any veggies your baby prefers.