This Annabel Karmel recipe is one I have used a lot, since The Boy Child was weaned. He’s none too keen on eating veg when they look like veg, but he scoffs this down with alacrity. I serve it with pasta or fish cakes/fingers and we use it as the tomato base on our home-made pizzas.
Heat the oil in a saucepan, add the crushed garlic and saute for a few seconds, then add the onion and saute for a further 2 minutes. Add the carrots, courgettes and mushrooms and saute for 4 minutes, stirring occasionally. Add the balsamic vinegar and cook for one minute. Stir in the passata and sugar, cover and simmer for 8 minutes. Add the vegetable stock and cook for 2 minutes, stirring continuously. Add the basil and season to taste. Transfer to a blender and blitz until smooth.
The added advantage of this recipe is that it seems to work out okay on approximate timings, if you forget to set a timer (that would be me who constantly forgets to set the timer …).