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Stewed Summer Squash
Vegetables stewed in a tomato sauce are delicious served room temperature in the summer. Drizzle with extra olive oil and serve with bread and cheese for a simple meal.
- 1 large squash (or 2 medium-size), cut into a large dice
- About ½ cup diced onion
- 2 cloves garlic, minced
- 1 cup diced tomato
- 2 to 4 tablespoons olive oil
- Salt, to taste
Toss all ingredients together in a medium saucepan with a tight fitting lid. Sprinkle with a couple tablespoons of water, cover and cook at a very low heat for 30-45 minutes (you can also cook in a crock pot on low heat for a couple of hours). Check occasionally to make sure ingredients are not burning on the bottom of the pan, and add water if necessary. Season to taste with salt and serve warm or cool.
Submitted by Sara Jones, Tucson CSA