I never met a summer squash I didn’t like, or a tomato either for that matter. The summer garden that my family helped me plant this year is overflowing with squash and tomatoes. Beans too, but that’s a story for another day.
I got the idea from Mike Eberhart’s gluten free blog to make “bases” that can then be used in other recipes. The idea is to start with a set of ingredients, cook them, then use the resulting “base” as an ingredient, or a sort of sauce, in other dishes.
Using what I had, which were onions from the grower’s market and lots of tomatoes and summer squashes from my garden, I made this “base”:
Tomato Zucchini Base Sauce
2 onions, chopped and sautéed in a little olive oil.
8 cups diced, peeled and seeded tomatoes
8 cups diced summer squash (zucchini, yellow crookneck and patty pan)
Salt and Pepper to taste
Combine and simmer until all veggies are cooked. Store in refrigerator for up to 5 days, or store in freezer.
Here’s how I’ve used it so far:
Eaten as-is – sort of as a thick soup
Mixed with leftover pot roast and peas to make a delicious stew
Thinned with chicken broth and added to leftover grilled chicken and peppers (from fajitas) plus a dash of cayenne pepper for Chicken Fajita Soup
Combined with cooked red beans and served over rice for a quick vegetarian meal.