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.