For the croissants with tomato-celery sauce, cook the pasta in little salted water a little longer than indicated on the package.
Cut the tomatoes and celery into small cubes (peel the celery first, of course). Cook the celery until it is soft and can be mashed with a fork.
Finely chop the onion and glaze it in some canola oil. Add the tomatoes and let them soften for a few minutes. Add the celery and toss briefly.
Then puree everything with a hand blender and put it on the croissants.
Preparation Tip:
The croissants with tomato-celery sauce are suitable for babies from about 9 months.
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