Making baby purees has turned out to be much easier than I had thought! This one was adapted from: Top 100 Baby Purees, by Annabel Karmel. Great Book. And all very manageable!
And what better way to take advantage of your beautiful summer produce?!
Once carrots are steamed, and tomatoes are sautéed, all ingredients can be blended together in a saucepan with an immersion blender. This is a great way to introduce your little one to new flavors which will help them be a less fussy eater as they grow up! At least that is what I have heard 
And Baby Girl now has a fresh veggie, and protein packed lunch!
( I may have enjoyed this almost as much as she did… )
White Bean, Tomato, Carrot & Basil Baby Puree
Ingredients
2-3 Small-Medium vine ripe tomatoes, peeled, seeded & chopped
2 Carrots, peeled & sliced
1 can/box White Beans
4-6 Fresh Basil Leaves chopped
1/2 cup grated cheddar or mozzarella cheese
Vegetable/Chicken Stock/Water/Milk of your choice (approximately 3 tbsp.)
Directions
1. Steam the carrots until tender, approximately 10 minutes. Set aside in saucepan.
2. Meanwhile, heat 1 tbsp. of butter in a small non stick skillet, and sauté the tomatoes until mushy.
3. Add the sautéed tomatoes to the saucepan of carrots, along with the white beans, basil & cheese.
4. Puree with immersion blender, or put all ingredients in a food processor/blender/vitamix. Gradually add the stock or liquid of your choice in to the puree to smooth it out to your desired consistency.
Source: citygardenlife.com (defunct blog)
