Recipes–Summer Squash, Basil, and Tomatoes

 

This is one of those recipes that just happened.  There were only four smallish yellow squash in the refrigerator and some supermarket Mexican tomatoes which had not been eaten since the delicious local tomatoes came in, so I thought I would put both together with a few other things – the bag of fresh local basil bought at the farmers’ market came to mind – and the result was light, summary, and incredibly flavorful:

* 4-5 yellow squash, cut into 2x2” pieces

* 3 fresh tomatoes cut in quarters (the large, local varieties; or, if you want, use the large Mexican tomatoes that come in clear plastic containers – not bad at all, and certainly got us through the winter.  If you use these, then about 10 tomatoes will do it, cut in half)

* 2 very large bunches of fresh basil, loosely chopped

* 1 medium onion, loosely chopped

* 2-3 tsp. minced dried garlic (sometimes hard to find; but you can more easily find dried garlic in small grinders, like pepper)

* 1 vegan bouillon cube

* 1 cup of water

* 1 Tbsp. olive oil

- Put the squash, tomatoes, onion, olive oil, and basil in a pot with the water and the bouillon cube, mix well

- Add the garlic, again mix well and cook over medium low heat for about 15 minutes or until the squash are done (should be firm, but easily penetrated with a fork).  The tomatoes in this time should be very soft.   Taste, especially for garlic and adjust; and add 1 tsp. of sugar if the sauce is too acidy.  Mix again.

- Remove all the ingredients from the sauce, and reduce down to about 3/4 cup.  Tilt the container holding the vegetables up so that any remaining liquid will drain, and pour this into the reducing liquid.

- Taste again; then replace the vegetables into the sauce and serve in small bowls.  There will be enough sauce to enjoy alone, along with the vegetables.