This toddler friendly meal is the easy dinner trifecta; its quick to make, uses up your leftovers, and can be made ahead and frozen for use later. I don’t know about you but I aways end up with a bit of leftover tomato sauce when I’m cooking. Whether it’s tinned tomatoes leftover from cooking a family meal, when I didn’t quite need a full second tin. Or a bit of leftover tomato pasta sauce from our lunch or dinner. Or in this case it was a bit of leftover Shashuka sauce that I had stored in the freezer from a previous dinner. Whatever the source, as long as you have a little leftover sauce that is predominantly tomato based you can make this meal. In addition to the leftover sauce, you can use any vegetables that you have leftover in the fridge. Courgette, mushroom, onion, sweet potato, carrot, even celery… anything will do.
Equipment
- Small sauce pan
- Wooden spoon
- Copping board
- Knife
Ingredients
- 1 tbsp Olive oil
- 1 cup Leftover tomato sauce
- ½ Courgette
- ½ Pepper
- Handful Mushrooms
