Stewed Summer Squash

June 30, 2011

Stewed Summer Squash

Sara Jones, Tucson CSA

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.

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