Squash Tomato Basil Salsa Recipes

SIMPLE SQUASH AND BASIL SAUTE

Steps:

• Heat the oil in a large skillet over medium-high heat. Add the onion, squash, zucchini, garlic, salt, and pepper and cook, stirring occasionally, until lightly browned and crisp-tender, about 2 minutes. Add the tomatoes and basil and cook, stirring, until tender, about 1 minute more. Serve immediately.

TOMATO SQUASH SOUP

Steps:

• Preheat the oven to 375 degrees F.
• Place the squash halves cut side up on a baking sheet and brush the insides with 1/2 tablespoon of the olive oil. Sprinkle evenly with 1/4 teaspoon salt, a few turns of black pepper, the cinnamon, paprika, cayenne, and cloves and bake until a fork pokes easily into the center. Begin checking for doneness after 1 hour.
• Meanwhile, in a large pot, heat the remaining 2 tablespoons olive oil over medium heat. Add the onion and remaining 1/2 teaspoon salt. Cook, stirring, until the onion is soft and translucent, 5 to 7 minutes. Add the garlic and thyme and cook for 2 more minutes. Transfer the mixture to a blender or food processor, add the tomatoes with their juices, and blend until very smooth. Return the mixture to the pot.
• Scoop the insides out of the squash and place it in the blender with the vegetable broth and blend until very smooth. Add it to the pot, bring it to a boil over high heat, then reduce to a simmer. Simmer, covered, for 20 minutes, stirring occasionally. Taste and adjust seasonings as desired. Ladle into bowls, drizzle with olive oil, and top with grated Parmesan.

SUMMER SQUASH AND TOMATO SALAD

Steps:

• Combine 2 cups halved assorted cherry tomatoes with 1/4 cup each white wine vinegar and olive oil, 1 sliced shallot and 2 tablespoons each chopped basil, mint and chives. Season with salt and pepper and set aside. Thinly slice 1 each medium zucchini and yellow squash using a mandoline; spread out on a platter. Top with the tomato mixture and let sit, 30 minutes. Transfer to a bowl.

PAN-COOKED SUMMER SQUASH WITH TOMATOES AND BASIL

Steps:

• Heat 1 tablespoon of the olive oil over medium-high heat in a wide, heavy skillet. Add the zucchini. Cook, stirring or shaking the pan, until the zucchini is lightly seared and beginning to soften, three to five minutes. Remove from the pan, and set aside.
• Add the remaining olive oil to the pan, then the garlic. Cook, stirring, just until fragrant -- less than 30 seconds. Stir in the tomatoes. Cook, stirring, until the tomatoes have begun to cook down, about five minutes. Return the zucchini to the pan, add salt and pepper to taste, and reduce the heat to medium. Cook, stirring often, until the zucchini is tender and translucent and the tomatoes have cooked down to a fragrant sauce. Stir in the basil, and taste and adjust seasonings. Remove from the heat and serve hot, or allow to cool and serve at room temperature.

FRESH BASIL TOMATO SALSA

Steps:

• Slice the tomatoes in half lengthwise. Remove and discard the seeds and pulp. Chop the tomatoes into small pieces and place them in a large bowl.
• Stack 3-4 basil leaves on top of each other. Roll them up from one of the long sides, then slice through the roll horizontally with a knife. Run your knife once or twice through these ribbons of basil, then add them to the bowl. Repeat with the rest of the basil leaves.
• Finely mince the garlic cloves by hand or in a food processor, and add them to the bowl. Add in the oil, salt, and pepper. Gently toss the ingredients together.
• The salsa can be served immediately or allowed to sit at room temperature for about 1 hour for the flavors to meld.
• Serve the salsa with tortilla or pita chips. It can also be served on bite-sized pieces of artisan sourdough or white bread-if desired, sprinkle a little mozzarella or grated Parmesan cheese over the tops and place them under the broiler for about a minute, then serve them immediately.
• Makes about 4 cups of salsa

ZUCCHINI TOMATO SALSA

Steps:

• In a small bowl, combine the first 12 ingredients. Cover and refrigerate for 8 hours or overnight. Using a slotted spoon, transfer salsa to a serving bowl. Serve with tortilla chips.

YELLOW SQUASH AND TOMATOES

Steps:

• 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.

TOMATO-BASIL SALSA

Steps:

• Mix all ingredients in large bowl. Season to taste with salt and pepper. Cover and refrigerate at least 2 hours.