My Daughter Emma was born at 27 weeks and was very tiny. Trying to get her to eat (and eat alot), has always been a difficult thing, so when she wasn’t eating enough vegetables I tried to figure out a way of “sneaking” them into things she already loves. I created a puree that I lovingly call “Sassy Sauce,” (because Emma IS Sassy). It is a combination of Tomatoes, Zucchini, Spinach and other vegetables that I add to Meatloaf (makes it extra moist), Pasta sauces, Stuffed Bell Peppers and Sloppy Joes. She loves the food and I LOVE the extra veggies that she is getting!!
Sassy Sauce
Makes 12-8oz containers
1 T olive oil
4 stalks celery, large diced
6 med carrots, peeled and large diced
1 medium or 2 small zucchini, seeded and large diced
1 softball size onion, large diced
2 red bell peppers, large diced
2 28oz cans tomato sauce
4 cloves garlic, minced
1 box frozen spinach
1 T kosher salt
½ T ground black pepper
Heat oil in a large Dutch oven over medium heat. Add all vegetables except tomato sauce and frozen spinach. Sautee for 5 minutes. Add in tomato sauce and season with the salt and pepper. Cover and cook 20-30 minutes over med to medium low heat with lid on or until carrots are tender. Uncover, turn off heat and add in frozen spinach. Stir to combine, check seasoning and puree until smooth. Ladle 8oz of sauce into 12 freezer storage bags. Lay flat in freezer and freeze until solid. Stack neatly when frozen.
