The 12 year old has always been, as her grandmother would describe her, “a great grubber”. She is brilliant and will try most foods at least once, loves exotic flavours, tastes and my cooking. In my naivety I assumed that the 3 year old would be the same. How wrong was I! We’ve been gifted with a child who up until recently would only eat finger food and as anybody who has a picky eater will tell you it’s exceedingly hard to introduce a varied diet.
It clicked with me early on that he loved to dip his food into ketchup and would tolerate the tomato sauce on a pizza. The thing about shop bought ketchup is that it can be full of sugars and not great for teeth. So I messed around with different combinations of vegetables in this sauce until I hit on one that he would eat. Nowadays he will devour any food that this sauce is smothered with and it’s become a gateway to getting him to try other foods.
I use a blender or “magimix” machine to chop up the vegetables because it saves time and it means I don’t have to blend the sauce at the end to hide the vegetables. But it’s perfectly fine to roughly chop the veg at the start and then blend the sauce when it is cooked. This recipe makes enough for 3 large family meals so I make 1 pot a week, remove a 1/3 to eat straight away over homemade meatballs and freeze 2 trays of the rest for use during the week. It’s the perfect carrier sauce for chilli con carne, pasta arrabiata, spaghetti bolognese or pizza once you add herbs and spices and you could even eat it as a soup.
The sauce will keep in the freezer for up to 3 months or in a sealed jar in the fridge for up to 3 days.