Easy Homemade Pasta Sauce

There is a great satisfaction in making your own tomato sauce. Having little time and using jarred sauce for most of my life, I can appreciate the fresh flavors and unique quality of a fresh tomato sauce. You control the salt, the garlic, onions, and can add what ever veggies you like to make creamier and more nutritious. Oh, and the wonders of an immersion or regular stand-in blender! You can cut your vegetables imperfectly because you will blend it all later! I hope you try this recipe not only for  Kid-Friendly Lasagna but for Baked Chicken Parmesan, Homemade pizzas, or even a Raw Veggie Dip.

**Kid-Friendly extra nutritious food**


Easy Homemade Pasta Sauce (Makes about 5 cups)

• 1/4 cup extra virgin olive oil
• 1 onion, chopped
• 1 clove garlic (or 1 teaspoon minced in jar)
• 1/4 cup baby food carrot and sweet potato combined, or all of one
• 1 small zucchini, peeled and chopped
• 2 cans, 14-ounce peeled, diced tomatoes, no salt (or about 2 cups fresh, seeds and skin removed)
• 1 can, 6-oz tomato paste, no salt added
• 1/8 teaspoon salt
• 1/8 freshly ground pepper

1. In a large frying pan heat the olive oil and cook the onion on a medium heat until translucent, then add the garlic and cook for a few seconds being careful not to burn.

2. Then, add the remaining ingredients and simmer 15-20 minutes or until the sauce thickens.

3. While still hot, using caution, blend the sauce in a blender, covering the top of the blender with a towel to avoid a hot pressure explosion. Or use an immersion blender directly into the pan (best to transfer to bowl with higher sides to reduce splattering) Use caution, or wait for sauce to cool before blending. Sauce is ready once blended. Use within a couple days if storing.

Recipe adapted from, The Sneaky Chef, by Missy Chase Lapine