Living with picky eaters means getting creative to make sure they get the nutrition that their bodies need to grow up healthy and strong. Read Confessions of a Mommy with Picky Eaters, and you will know exactly what I am talking about and you will find tips on how to avoid mealtime battles with your picky eaters. In this post I will be sharing a recipe for tomato pasta sauce which is basically a veggie sauce that I make and use once a week. If you read my blog, you may notice that this recipe is very similar to my other tomato sauce recipe except for a few ingredients. Although I initially created this sauce for my kids, it is prefect for adults too as my husband and I thoroughly enjoy the sauce in our pasta dishes as well.
- 12 tomatoes, chopped
- 3 bell peppers, roasted and chopped (I used red and yellow bell peppers)
- 1 medium onion, chopped
- 1 carrot, sliced
- 1 head of garlic, roasted and minced
- 1/2 cup kale, chopped
- 4-5 sprigs rosemary, leaves minced
- 1/3 cup olive oil
- 1 Tbsp dried oregano
- 1 Tbsp salt
- 1 Tbsp honey or brown sugar
- 1 tsp black pepper
- In a large pot, heat the olive oil on medium-heat. Once the oil is hot, add the chopped carrot and onions. Sauté until the onions are translucent but not brown.
- Add the chopped tomatoes and give it a quick stir. Cook uncovered for about half hour or so, stirring occasionally until the tomatoes have softened, and very little liquid remains.
- Add the chopped roasted garlic and bell pepper, kale, salt, oregano, sugar, and black pepper. Bring the sauce to a boil and let it simmer for an additional five minutes.
- Turn off the heat and let the sauce cool a bit. Once cooled, pour the contents of the pot into a blender or food processer and blend to desired consistency. I like to keep a little texture by not blending the sauce to a very smooth consistency, however if you have really picky eaters, a smooth consistency is better.
- Once blended, return the sauce to the pot, and add the very finely minced rosemary leaves. Bring the contents to a low boil before turning off the heat.
- Let the sauce cool completely before storing in clean glass jars in the refrigerator until needed (for up to one week), or freezing in freezer-safe containers.
- The addition of carrot will result in a orange-red colour pasta sauce rather than the traditional deep red colour.
- Add up to half cup of water if the consistency of the sauce is too thick for your liking.
- Serve over pasta with grilled chicken breast, sausage, or homemade meatballs.
- To make meat sauce, add ground chicken/turkey/beef to tomato sauce once reduced and cook until meat is cooked. Stir occasionally until meat is cooked thoroughly.