Squash with Tomatoes

An economical, savoury dish, Squash with Tomatoes may be served or vegetable accompaniment to roast lamb. If squash is not available, marrow may be used instead.

3 tablespoons vegetable oil

1 large onion, chopped

4 medium-sized tomatoes, blanched, peeled and sliced

4 fl. oz. tomato juice

1 teaspoon salt -4 teaspoon black pepper

2 teaspoon dried basil

4 teaspoon dried thyme

41 teaspoon dried marjoram

2 lb. summer squash, peeled, seeded and cut into

½ inch cubes

1 tablespoon chopped fresh chives

2 oz. Cheddar cheese, grated

1 tablespoon Parmesan cheese

In a large saucepan, heat the oil over moderate heat. Add the onion and cook, stirring occasionally, for 5 to 7 minutes or until it is soft and translucent but not brown.

Add the tomatoes and cook, stirring frequently, for 1 minute. Pour in the tomato juice and add the salt, pepper, basil, thyme and marjoram and cook, stirring occasionally, for 3 minutes. Add the squash and cover the pan. Reduce the heat to low and simmer for 30 minutes or .until the squash is tender when pierced with the point of a sharp knife.

Sprinkle the chives and Cheddar cheese over the squash mixture and pour it into a warmed serving dish. Sprinkle the Parmesan cheese over the squash mixture and serve immediately.

Sorry, comments are closed for this post.

Share On Facebook
Share On Twitter
Share On Google Plus