- Age
- 6 months+
- Prep
- 5 min
- Cook
- 8 min
- Difficulty
- Easy
Ingredients
- 60g fresh mozzarella
- 1 medium ripe tomato, peeled and deseeded
Method
- 01
Score a cross in the bottom of a ripe tomato, blanch in boiling water for 30 seconds, then peel and deseed.
- 02
Cook the peeled tomato in a small saucepan over low heat for 5–6 minutes until soft and broken down into a sauce.
- 03
Allow the tomato sauce to cool slightly, then blend with fresh mozzarella until smooth and creamy.
- 04
Cool to room temperature and serve.
Gallery
How to offer
A classic Italian pairing; the lycopene in tomatoes and calcium in mozzarella make this a nutritious combo.
Storage
Store in an airtight container in the refrigerator for up to 2 days. Do not freeze fish purees with dairy.
Nutrition note
A good source of calcium, protein and vitamin B12, and lower in salt than cheddar, feta or halloumi - which makes it a sensible everyday cheese for a baby.
Nutrition information is general guidance, not medical advice. Read our nutrition disclaimer
