Kathy Smith of Pittsburgh, Pennsylvania writes of her Yellow Squash and Tomatoes, “Don't be fooled by the simplicity; this is so good. I made it at least once a week last summer when the garden was producing squash, tomatoes and basil.”
- 2 medium yellow summer squash, coarsely chopped
- 2 tablespoons olive oil
- 16 cherry tomatoes, halved
- 2 tablespoons minced fresh basil or 2 teaspoons dried basil
- 1/4 teaspoon pepper
- 1/8 teaspoon salt
- In a large skillet, saute squash in oil until tender. Add the tomatoes, basil, pepper and salt. Reduce heat to medium; cook 1-2 minutes longer or until heated through. Yield: 4 servings.
Originally published as Yellow Squash and Tomatoes in Simple & Delicious July/August 2007, p24
Reviews for Yellow Squash and Tomatoes
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review