Sardines, Tomato and Pasta

Sardines are a low-mercury fish, so they suit regular feeding. Cook them through (or use canned in water), then check carefully by hand for any bones. The soft, tiny bones in canned sardines can be mashed right in. Flake the flesh finely and mash it smooth, on its own or stirred into a vegetable purée. Fish is a common allergen, so offer it on its own the first few times and watch for a reaction.

Choose a ripe, soft tomato. Peel off the skin (it can bunch up and be hard to chew), scoop out the seedy core, and mash the flesh or stir it into a purée. If offering a piece to hold, give a soft finger-length strip of peeled flesh. Cherry and grape tomatoes are a round choking shape, so always quarter them lengthwise into small pieces and never serve them whole or halved.

Cook pasta until very soft, well past al dente, and serve plain or with a smooth, low-salt sauce. Larger soft shapes like penne or fusilli are easy to grab; you can also mash it. Wheat pasta is a common allergen, so offer it on its own first. Enriched pasta adds iron and folate.