2 zucchini, chopped medium
2 yellow summer squash, chopped medium
1/2 red onion, chopped small
6 large cloves garlic, chopped small
6 red or yellow tomatoes, chopped medium
(I used half red and half yellow, which was pretty)
1 yellow pepper, chopped medium
1 red pepper, chopped medium
3 T chopped fresh parsley
3 T chopped fresh savory
(you could use any fresh herbs that appeal to you)
1 tsp. sugar
1 tsp. dried oregano
1 T olive oil, plus more for sauteeing as needed
salt and pepper to taste
1/2 cup chopped fresh basil (or less)
sea salt to finish
- Heat small amount of olive oil in large, heavy pan, add zucchini and yellow squash and saute 5 minutes. Remove and set aside.
- Add a bit more olive oil, then add peppers, onions, and garlic and saute 3-4 minutes. Add tomatoes to pan, gently combine vegetables, and saute 5 minutes more.
- Add zucchini and yellow squash back into pan with parlsey, savory, sugar, olive oil, dried oregano, and season with salt and pepper. Reduce heat to low and cook uncovered one hour.
- After an hour, add chopped fresh basil, season with sea salt and cook 5-10 minutes more. Serve hot or room temperature.