- 1 head of garlic (10-12 cloves)
- 3 yellow summer squash, medium to large (about 6 cups chopped)
- 3-4 cups yellow cherry tomatoes
- 1 tsp. salt
- 1 tsp. sugar
- 1 tsp. dried basil or 3 TBL fresh
- 1/2 tsp. oregano
- 1 tsp. thyme
- 1/2 tsp. freshly grated black pepper
My Yellow Squash strikes again! I am so happy that I planted those seeds this year, as I had no idea how much more flavorful the yellow zucchini was in comparison to the green ones. I have also been superbly impressed with the immense yield. Those yellow squash have not quit for two months straight already. They’ve appeared in many meals and have been used to barter or gift many a neighbor and friend.
August is my favorite month in food world. Everything is growing like crazy and everyone has too much. My lovely neighbors and I have been trading, harvesting, foraging, picking, and eating together and it’s so fun. So yesterday I was invited to pick someone’s yellow cherry tomatoes. They are sweet and delicious raw, but there was enough to cook into something, so I made this up. In the end, I froze two large portions for meals later and kept one fresh for pasta this week.
Begin by washing and slicing tomatoes and squash. Peel and Mince garlic. (My little 3 year old son helped with these steps. He peeled the garlic and scooped up the veggies and put them into the slow cooker, after I sliced them. He’s very eager to always help me, so here’s to hoping he’ll enjoy eating it too!) Put into crock pot. Add all other ingredients. Stir. Turn on to LOW and cook for 10 hours. Stir every few hours. After 7 hours, crack the lid so that some steam will escape (optional). This can stay in the crockery for up to 12 hours on low.
That’s it! It’s so easy. Serve in any way you would ordinarily enjoy a marinara sauce. I will eat my first batch with some leftover cooked spaghetti noodles. This would also be great over pizza or bruschetta.