Tomatoes is safe for babies from 6 months old. How you prepare it changes as your baby grows. Here is exactly what to do at each stage.
Choking risk: medium
Medium choking risk. Follow the prep guidance below carefully and stay within arm's reach.
Flavor guide
Raw ripe tomatoes are juicy, bright, and sweet-tart with a fresh acidity and thin skin that can be slippery. Cooking concentrates the sugars, deepens the umami, and softens the flesh into a jammy, saucy consistency with a richer, rounder flavor and higher lycopene bioavailability than raw. They pair naturally with olive oil, garlic, basil, oregano, parmesan, eggs, zucchini, white beans, and mozzarella.
Cherry tomatoes: cut in quarters lengthwise. Larger tomatoes: remove skin, cut into strips. Tomatoes can be acidic - introduce slowly and watch for reactions.
Serving ideas
Quartered cherry tomatoes or diced larger tomatoes. Skin can stay on now.
Serving ideas
Any preparation. Whole cherry tomatoes are fine now that chewing is more developed.
Serving ideas
Freeze whole (skins slip off easily when thawed, making them easy to peel). Or roast first and freeze as a sauce or puree in ice cube trays.
Batch prep tip
Roast a tray of tomatoes with olive oil, blend into sauce, and freeze in ice cube trays. One cube is perfect for pasta, rice, or spreading on toast. Keeps 4 months.
Ingredients
Steps
Cooking tomatoes dramatically increases lycopene bioavailability compared to raw. This sauce freezes well in ice cube trays for up to 4 months.
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