Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- ½ red pepper, diced
- 2 cloves garlic, crushed
- 75 g sweet potato, peeled and diced
- 250 g cherry tomatoes, halved
- 150 ml tomato purée
- 200 ml unsalted vegetable stock or water
- 2 tbsp fresh basil, chopped
Method
- Heat the olive oil in a saucepan over medium heat.
- Add the onion, red pepper and garlic and sauté for 3–5 minutes, until softened.
- Add the sweet potato and cherry tomatoes and cook for a further 2 minutes.
- Add the tomato purée and unsalted vegetable stock or water.
- Cover and simmer for approximately 15 minutes, or until the sweet potato is completely tender.
- Add the fresh basil.
- Blend until completely smooth using a stick blender.
- Allow to cool before serving or storing.
Baby-led weaning note
No added salt is needed. For younger babies, make sure the sauce is completely smooth and serve with appropriately soft foods such as well-cooked pasta or spread onto soft toast. Always supervise baby while eating and adapt the texture and serving style to their developmental stage.
You could use it for:
- Pasta sauce
- Homemade baby-friendly pizza/toast topping
- Dip for soft-cooked vegetables
