Hidden roasted veg pasta sauce

This sauce and others like it is literally the only way I can get vegetables into my almost threenager! We are still in the ridiculously fussy toddler stage, most foods are refused unless they are beige. I constantly worry about Ruby’s diet. If it wasn’t for healthy pasta sauce she would probably be malnourished (ha!). This recipe makes approximately 15 toddler sized portions. I portion up the leftovers and freeze, simply take out the night before it is required. Sauce will keep for 6 months in the freezer. The total cost is £2.20 so each portion works out at around 15p so not only is it healthier than jars of sauce it’s lots cheaper!

Shopping list

2 x red peppers

1 x green pepper

2 x carrots

Frozen courgette (so much cheaper and every bit as good as fresh!)

Paprika

Tomato purée

Mixed Italian herbs

2 x tins chopped tomatoes

Extra virgin olive oil

2 x cloves of garlic

Sugar

Worcestershire sauce

Method

Pre heat oven to 180c

Place grease proof paper on a baking tray

Wash and quarter peppers, peel and chop carrots and place on the baking tray along with one cup of frozen courgette

Drizzle with extra virgin olive oil and sprinkle with mixed Italian herbs

Bake in the centre of the oven for 35minutes

While your vegetables are cooking put 2 x tins chopped tomatoes, 2 x tablespoons tomato purée, 1 tablespoon mixed Italian herbs, 1 tablespoon of paprika, a dash of Worcestershire sauce and a teaspoon of sugar in the slow cooker dish.

When the vegetables are roasted, add to the slow cooker dish and cook on low for 5 hours.

Allow to cool and blitz until smooth

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