Recipe is courtesy of Domini Kemp

To find out about Domini's children friendly cafe, 'Kemp Sisters' in IMMA click here.

 

The following quantity makes enough to fill a 500g jar, plus a bit extra. The basic principle here is to chuck it all in, and either use it up within a couple of days, or make a double quantity and freeze some in plastic containers. Even if you end up defrosting the sauce in the microwave, you can at least boil up some penne or spaghetti and hey presto! You have a super healthy dinner that is not even too bad for adults. Go on, eat those greens! Be super good, and use as many organic vegetables as possible.

4 carrots, peeled
2 courgettes
2 sticks celery
8 tomatoes
2 cloves garlic, peeled and crushed
2 sweet potatoes
2 red onions
1 bunch parsley
2 tablespoons olive oil

Peel, wash and chop up the vegetables as roughly as you like. Heat the olive oil in a large saucepan, and chuck everything in. Cook until soft, and then puree in a food processor. Use the sauce straight away or else cool, transfer into plastic containers and freeze. It’s fine in the freezer for a month or two. Simply thaw out and heat in a small saucepan with a little water, and check the seasoning.