–inspired by Tender by Nigel Slater
This is a new favorite summer squash dish. The addition of the lemon juice is critical. It calls for a handful of basil leaves and I’m guessing many of you have a basil plant in a pot or garden close by.
3-4 medium summer squash, well washed and cut into thick fingers, homemade French-fry sized
½ a Walla Walla Sweet or other onion, diced or thinly sliced (optional)
2-3 tablespoons olive oil
2-3 medium to large tomatoes, roughly chopped
Handful of basil leaves, roughly torn
Salt and pepper
½ a lemon
Heat the oil in a large skillet or sauté pan and add the onion and squash and cook, fairly undisturbed for 6-8 minutes over medium to medium-high heat until the vegetables begin to soften.
Add the tomatoes, the basil, salt and pepper, and a good squeeze of lemon juice. Stir and then cover with a loose fitting lid and let simmer for 10 -12 minutes until the squash is completely tender. Adjust seasoning and serve with good crusty bread to mop up the juices.