All the summer vegetables and herbs that are in season rite now in Southern California inspire this “Sauce”. The warmer weather has been leaving me cooking simple and light, but still filling to keep us satisfied with all the outdoors activities we have been doing. Give this one a try. The summer squash can be switched out for whatever you find at the market or local CSA. Enjoy!
2 medium to large yellow squash or zucchini (get creative)
½ yellow onion
½ red onion
1 leek, white/yellow part only
3-4 cloves garlic
1 pint of heirloom cherry tomatoes or 3-4 medium heirloom tomatoes
2 tbs Oregano
2 tbs parsley
Large handful of rough chopped Basil
Salt and Pepper to taste
Rough chop all the veggies to desired size. Add 1-2 tablespoons EVOO to a large pot and turn heat to medium. Start with onions, leeks, garlic salt and pepper in the pot. After a few minutes, slowly add the squash, tomatoes and herbs. Add salt and pepper as you go. Salt enhances flavor, don’t be afraid! Let pot simmer on low/medium heat for about 30-45 minutes. Add this over any pasta you like and enjoy!
**Doubling the batch makes prep-cooking simple and easy. Stores in refrigerator up to 5 days or in freezer for 2 months.