Farmers' Market Gourmet #28: Summer Squash and Tomato Ragout

Summer's bounty always includes squash and tomatoes and this recipe puts them together! You can use this ragout to top pasta, as an antipasto or on toasted bread for bruschetta.

- Recipe -

● 7 cups summer squash (zucchini, patty pan, crook neck), sliced into 1/4" slices

● 1 t. salt

● 2 T. olive oil

● 1/3 cup chopped pancetta (optional if wanting dish to be vegetarian)

● 1 onion, diced

● 1 clove garlic, minced

● 1 lb. tomatoes, diced

● 1 T. parsley, chopped

● 1 T. basil, chopped

● black pepper, to taste

1. Place sliced squash into colander and sprinkle with salt. Set aside over dish to drain.

2. In a large saucepan over medium heat, add olive oil, pancetta, onion & garlic. Cook for 10 minutes, stirring occasionally.

3. Then add the tomatoes and cook for about 7 minutes, stirring occasionally. Add squash and cook for 8 minutes. Then turn the heat down to medium-low, and cook for another 12 minutes, for a total of 20 minutes. Stir occasionally.

4. When ragout is thick, take pan off the stove and add the parsley, basil and black pepper. Taste to see if a bit more salt is needed, too.

This ragout is great over pasta, as an antipasto or as a bruschetta topping (toasted bread rubbed with garlic).

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