Like many parents, I’ve been having a problem getting veggies into my 2 year old for a while now. I’ve tried recipes out of the Jessica Seinfield book, and other Read the rest of this entry »
Ingredients
1 28 oz. jar of fire roasted tomatoes or regular tomatoes
1 zucchini chopped
1 small onion chopped
1 clove of garlic chopped
1 cup of button mushrooms chopped
1 carrot chopped
a handful of basil leaves chopped
olive oil
Instructions
1. Pour olive oil into a saute pan and turn temperature to medium heat.
2. Add the chopped onion and carrots and saute for 2 minutes
3. Add the zucchini, garlic, and mushrooms and cook for 2 minutes
4. Reduce the heat to low/simmer and add the can of roasted tomatoes
5. Cover the pan and cook for 20 minutes on simmer/low.
6. Add the chopped basil leaves and mix well with vegetables cook for 2 more minutes
7. Pour the vegetables into a blender and puree.
Serve with your favorite pasta or use it as a dipping sauce for chicken fingers.
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A special thanks to Heather R. for this yummy recipe!
