Since babies’ kidneys are unable to process much salt, it’s very important to avoid salt when preparing food for your little ones – and making sure the foods you buy don’t have added salt.
If you check the ingredient list of most marinara sauces, there it is: salt.
This marinara sauce is homemade, salt-free, and has an added bonus: extra veggies!
The sauce is simple and easy – it’s actually a version of the sauce from my Bikini Bolognese that I love so much. You make the sauce and then puree to make it creamier and thicker.
When your baby is older and has more of a pincer grasp, you don’t necessarily NEED to puree the sauce, but I find that Luca couldn’t pick up the veggies in the sauce, so they were better pureed, to make a thicker sauce that has the veggies in it!
I served this to Luca over spaghetti squash and he LOVED it. My husband and I just salted ours after setting his aside! And we added a bit more red pepper flakes.
Hope this easy veggie marinara makes your baby’s plate soon!
Salt-Free Veggie Marinara Sauce
- 1 tablespoon extra virgin olive oil
- 1 red onion peeled, diced
- 2 celery sticks diced
- 2 medium carrots peeled, diced
- 1/4 teaspoon red pepper flakes
- 1 28oz can crushed tomatoes (check to make sure it's no salt added)
- 2 garlic cloves minced (or 1 garlic clove, if baby is sensitive)
- 1 teaspoon dried oregano
- Heat the oil in a medium pot or skillet. Once oil is shimmering, add the onions, celery, and carrots and cook until softened, 5-7 minutes. Add the red pepper flakes and garlic and stir until fragrant, about 30 seconds. Transfer the veggies to a blender and add the tomatoes and oregano. Blend until creamy.
- If using and want warmer, pour the sauce back into the skillet used to cook the veggies and heat up. If saving, refrigerator for up to 1 week or in the freezer for up to 3 months.