Summer Bounty
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 o...