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Summer Squash and Tomatoes with Basil

everydaymaven.com
serves 4
Ingredients
  • 2 Tablespoons extra virgin olive oil
  • 1 1/2 pounds summer squash, quartered and cut into 1/4" thick pieces
  • 3/4 teaspoon kosher salt, divided
  • 10 to 12 turns freshly ground black pepper
  • 3/4 pound ripe tomatoes, cut into bite sized pieces
  • handful fresh basil leaves, cut into chiffonade​
Picture
Preparation
  • Clean squash, quarter and slice into 1/4" thick pieces.
  • Cut tomatoes into bite sized pieces, removing any hard white cores. You do not have to remove the seeds unless you are using large beefsteak type tomatoes.
  • To chiffonade the basil leaves, lay the leaves flat in a pile, roll them from top to bottom and then thinly slice across the "roll". 
  • Heat a large frying pan over medium heat. Once hot add oil, squash and 1/2 teaspoon of the kosher salt along with freshly ground black pepper.
  • Cook, stirring occasionally, for 8 to 10 minutes until squash are beginning to look translucent and fork tender.
  • Add tomatoes, remaining 1/4 teaspoon of kosher salt and cook an additional 3 to 4 minutes, stirring frequently.
  • Remove from heat, stir in basil, adjust salt and pepper to taste, serve immediately and Enjoy!

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Plow to Porch Organics, Inc.
5342 Hollister Ave, Santa Barbara, CA 93111

805-203-6222
mail@plowtoporch.com
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