Thursday, July 25, 2013

Zucchini with Tomatoes

Serves 4
2 medium zucchini (or summer squash)
2 medium onions, peeled and chopped
2 medium tomatoes, peeled, seeded, and chopped
1-2 cloves garlic, peeled and mashed
1/2 tsp. dried thyme
4 Tbsp butter
4 Tbsp extra virgin olive oil
1/2 tsp. pepper
Peel tomatoes, by dipping them into boiling water with a slotted spoon, for about 5 seconds each. Cut in half around the equator, hold tomato half in the the palm of your hand and gently squeeze out the seeds. Cut ends off of squash, slice into quarters lengthwise and slice thinly. Mix with sea salt and let stand about an hour. Rinse in a colander and pat dry. Saute squash in butter and olive oil in batches over medium-high heat until golden. Set aside. Saute onion in butter and oil until tender. Add tomato, raise heat and saute a few minutes until liquid is almost all absorbed. Add zucchini, garlic, thyme and pepper. Saute about one more minute until flavors are amalgamated. Don't let squash overcook!

From "Nourishing Traditions" by Sally Fallon, page 411

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