Tomatoes and carrots with basil Annabell Karmel

Ingredients

125g (4.5oz) carrots, peeled and sliced
100g (4oz) cauliflower, cut into florets
25g (1oz) unsalted butter
200g (7oz) ripe tomatoes, skinned, deseeded and roughly chopped
2-3 fresh basil leaves
50g (2oz) Cheddar cheese, grated

Suitable 7-9months

Makes 4 portions

Cooks in 18 ins

Suitable for freezing

Method

1. Put carrots in a small saucepan, cover with boiling water and simmer, covered with a lid for 10mins

2. Add the cauliflower and cook, covered for 7-8mins adding extra boiling water as necessary.

3. Meanwhile melt the butter in another pan, add the tomatoes and saute until mushy.

4. Stir in the basil and cheese until melted.

5. Drain the vegetables, retaining some of the cooking liquid and add them to the tomato sauce.

6. Puree with about 3tbsp of the cooking liquid.