Name: Squished tomato pasta sauce
Prep time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 12 cherry tomatoes; 2 ordinary tomatoes halved; 4 basil leaves; small bunch chives; 8 black or green olives stoned (optional); olive oil for drizzling; 200g pasta cooked and kept warm; cheddar or parmesan grated

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Squished tomato pasta sauce

Squished tomato pasta sauce

Good Food team

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Serves 2

Easy

Prep: 30 mins

A star rating of 4.8 out of 5.5 ratingsRate

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Help kids aged 3-6 make their own superhealthy fresh tomato sauce to go with pasta

Vegetarian

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A star rating of 4.8 out of 5.114 ratings

Ingredients

Nutrition

Units:

MetricUS

12 cherry tomatoes
2 ordinary tomatoes

halved
4 basil leaves
small bunch chives
8 black or green olives

stoned (optional)
olive oil

for drizzling
200g pasta

cooked and kept warm
cheddar or parmesan

grated

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Nutrition: per serving

kcal472
fat12g
saturates4g
carbs80g
sugars7g
fibre5g
protein17g
salt0.34g

low

Method

step 1

Put the cherry tomatoes into a large bowl, reach down into the bowl and squeeze each one hard until it bursts (mind out, they’ll squirt!). Pull the tomatoes into pieces.
step 2

Squeeze the halved tomatoes on a lemon squeezer to make as much juice as you can. Pour this into the bowl. (Grown-ups, the squeezed halves can be used up in a stew or soup.)
step 3

Snip the basil and chives into the bowl using your scissors, or tear them into pieces. Then, if you are using them, snip or pull the olives in half and throw them in, too.
step 4

Add a dribble of olive oil, then ask your grown-up helper to put the cooked pasta into two bowls, spoon your sauce on top and sprinkle with the cheese

RECIPE TIPS

VARIATIONS

If your child is able, they can do all their own chopping and slicing; very little ones will enjoy the squishing. You can vary what goes into the sauce. If herbs are a step too far, stick to tomatoes and the vegetables your child enjoys, such as red pepper or cooked peas. If you'd like to add more protein, try chopped cooked chicken or bacon.

Recipe from Good Food magazine, August 2010

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A star rating of 4.8 out of 5.5 ratings

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