Summer squashes are from Cucurbitaceae family and relatives of both the melon and the cucumber, come in many different varieties. While each variety may have a distinct shape, color, size and flavor, all varieties share some common characteristics. Regardless of variety, all parts of summer squash are edible, including the flesh, seeds and skin.
3 tbsps olive oil
1 clove garlic cloves (finely chopped)
2 lbs Italian plum tomato
1 tsp salt
1 tsp sugar
12 tsp black pepper (finely ground)
3 tbsps tomato paste
12 Summer Squash (thinly sliced)
2 tbsps basil (chopped)
1 can of green pea (small)
1. Heat the olive oil, add the garlic and cook 3 minutes. Add tomatoes and bring to a boil. Simmer slowly for 20-25 minutes, stirring occasionally.
2. Add salt, sugar, pepper and tomato paste and simmer again for 10 minutes. Add the squash and cook until just pierceable (about 15 minutes).
3. Stir in the chopped basil and cool.