Hidden vegetable passata

If you look up the phrase 'fussy eater' in the imaginary dictionary, you'll see a picture of my three-year old flipping the bird.

However, being the strategic mother of dragons that I am, I've actually come up with a perfect recipe for tricking the little monster into eating vegetables all the time. YES!!

(Child, 107. Mother, 1)

Welcome to my evil underground passata lair, where vegetables roam free and without prejudice. We use this hidden-veggie special as a base on home-made pizzas, over pasta with a little cheese, or as a replacement for tomato sauce/ketchup. 

I like to sinisterly watch Harry while he eats it. Is that weird?



  • 1 carrot

  • 1 onion

  • 1 celery stick

  • 1 zucchini

  • 3-4 button mushrooms

  • 2 garlic cloves

  • 750 grams of ready-made passata

  • olive oil

  • 1 teaspoon of sugar

  • 1 teaspoon of salt

  • 1 tablespoon of balsamic vinegar



  1. Throw all your vegetables into a food processor and whizz them up for two minutes 

  2. In a large, deep-base frying pan, heat a little olive oil over a medium-high flame and add the blitzed veggies

  3. Stir for two minutes, until everything gently starts to bubble 

  4. Turn the heat down to medium and add the ready-made passata, salt and sugar to the fry pan

  5. Continue to simmer for about 2-3 minutes, until the sauce has thickened  

  6. Add a hearty splash of balsamic vinegar, and simmer for another three minutes


VOILA! Tricking your children, 101. You're welcome.