Summer sauce

This week I came home with about 3 pounds of tomatoes. On top of that I had equal amounts of squash, 3 fresh onions, and a bunch of cucumbers (but those aren’t important to the story).

In addition to the tomatoes I got, I already had about a pound. What does one do with four pounds of tomatoes, and the squash and the onions and everything else?

Sauce!

This is the beginning of what I’m calling summer sauce. It blurs the line between chunky spaghetti sauce and ratatouille (sans eggplant).

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In this pot, you will find: three small onions, chopped and sauteed; a whole head of garlic, also sauteed; 2-3 pounds of pattypan and summer squash, chopped; a pint or two of cherry tomatoes, whole; 2 pounds of regular tomatoes, chopped; water; salt/pepper/other seasonings.

I brought it to a boil and now I’m letting it simmer for a few hours. I’m about an hour in and right now it’s looking pretty good. I’ll serve it with whole wheat pasta and meatballs. Yum!

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