1cuppumpkin puree, homemade or store-bought (250g)
Instructions
Heat oil in a large pot over medium heat. Add onion and garlic and cook for 2-3 minutes, until softened. Add the rest of the vegetables and cook for about 5 minutes, occasionally stirring.
Add the tomato paste and Italian seasoning and sir well. Add pumpkin, tomatoes, balsamic vinegar and bring pot to a boil. Reduce the heat to low and simmer, covered, for about 30 minutes.
Remove from heat. Cool slightly and transfer the sauce into a blender. You can also use an immersion blender. Puree until smooth. If you feel the sauce is too thick, add water or vegetable broth until desired consistency is reached.
Notes
Store any remaining sauce in an airtight container or jar and refrigerate for up to 7 days.
Or freeze for up to 3 months. If you want to freeze in single-serving portions for your baby or toddler, this freezer tray is really great! Once frozen, you can pop the molded sauce out and transfer to a ziplock bag or container.