I felt compelled to share a childhood memory with you today. Don’t ask me why, but I got hungry for this recently, and the only challenge was to actually write down the recipe, as there actually really was none. My children grew up on this to an extent as well, and I dare say that I think my mom came up with the recipe years ago – hence “Mom’s Tomato Kindersauce” – I just recorded it as I remembered it.
It is even better the next day on any kind of pasta you can think of. The best part: you can tweak it and sneak in all those veggies your kids won’t eat (puréed). For a while, before we resorted to other tactics, my kids had a lot of “white” sauce (with cauliflower), “green” sauce (either broccoli, beans or peas), “orange” sauce (carrots) and “yellow” sauce (squash).
This sauce is also “kinderleicht” (a kid could make it), so you’ll find yourself resorting to it here and there when you have to whip up something really quick after a long day. Enjoy!
What dishes do you remember from your childhood?
- Heat up the milk to almost a boil in a pot with a thick hull (this will prevent burning at the bottom).
- In the meantime, sift the starch into the cream and mix until it forms a thick paste. It should have no lumps.
- Take a little bit of the hot milk and dissolve the starch even further, then stir the starch mix into the milk until dissolved.
- Stir in the tomato paste until dissolved. Add salt and pepper to taste, along with the herbs.
- Bring to a boil, then turn down the heat. The sauce should be bubbling and thicken. Remove from heat.
- Serve over any pasta of your choice.