Squashed Tomatoes Recipes

CROOKNECK SQUASH AND TOMATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 1 quart casserole dish.
• Alternate slices of the squash and tomatoes in the prepared casserole dish, and sprinkle with green onions. Mix the vinegar, oil, mustard, salt, and pepper in a bowl, and drizzle over the vegetables.
• Bake 15 minutes in the preheated oven, or until squash is tender. Cool 15 minutes before serving.

SQUASHED TOMATOES

Steps:

• Heat a broiler or grill. Set the cooking rack 3 inches from the heat.
• Place the tomatoes on a rimmed baking pan. Broil until they soften and the skins start to blister and split, about 2 minutes. Using tongs, flip the tomatoes and broil until blistered but not totally soft, 2 minutes more.
• Transfer the tomatoes to a serving dish and lightly squash with a fork so some of the juices run out. (Be careful to avoid spattering.) Sprinkle with oil, salt, pepper and chili and fold gently to combine. Serve with flattened chicken or over toasted country bread that has been rubbed with a garlic clove.

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.

ROASTED SQUASH AND TOMATOES

Steps:

• Halve, seed and thinly slice 1 small acorn squash; cut 2 medium tomatoes into wedges. Toss the squash and tomatoes with 1 sliced small red onion, 2 smashed garlic cloves, 1 sprig rosemary, 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, and salt and pepper. Roast at 425 degrees F, stirring once, until tender, 40 minutes. Toss with grated parmesan.

SAUTEED SUMMER SQUASH AND TOMATOES

Steps:

• Heat a large skillet over medium heat. Add the oil and garlic, and saute until the garlic is golden, about 2 to 3 minutes. Remove and discard the garlic. Increase the heat to high and add the squash. Saute, tossing frequently until crisp-tender, about 5 minutes. Add the tomatoes and mint and cook until warmed, about 1 minute more. Season with salt and pepper to taste. Serve in a warm bowl.

TOMATO ZUCCHINI SQUASH SKILLET

Steps:

• Melt butter in a large skillet over medium heat; cook and stir the onion in the melted butter until translucent, 5 to 8 minutes. Stir in the zucchini and yellow squash; cook until tender, 10 to 15 minutes. Mix in the tomatoes and cook until they start to break down, about 5 more minutes. Season with kosher salt and black pepper.

SAUTEED SQUASH WITH TOMATOES & ONIONS

Steps:

• In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 2-4 minutes. Add zucchini; cook and stir 3 minutes., Stir in tomatoes, salt and pepper; cook and stir until squash is tender, 4-6 minutes longer. Serve with a slotted spoon.

ROASTED SQUASH WITH CHERRY TOMATOES AND EGGS

Steps:

• Preheat oven to 425 degrees with racks in upper and lower thirds. Line 2 baking sheets with foil. Rub squashes all over with 1 tablespoon oil. Season with salt and thyme leaves, then place, cut-sides down, on a baking sheet. Add thyme sprigs. Place on upper rack; roast 10 minutes.
• Meanwhile, toss tomatoes in remaining 1 tablespoon oil; season with salt. Spread on second sheet in a single layer. Place on lower rack; roast until tomatoes are beginning to collapse and squashes are tender, 20 to 25 minutes more.
• Remove tomatoes. Turn squashes cut-sides up and roast 5 minutes more. If hollowsin squashes are large enough, spoon a tomato or two into each. Spoon 1/2 teaspoon chile paste into each hollow, then crack an egg into each; season with salt. Bake until whites are set but still a bit wobbly and yolks are soft, 12 to 15 minutes. (Start checking for donenessat early end of range, removing squashes with cooked eggs as they're done.) Let stand 3 minutes, then serve, with more chile paste and roasted tomatoes, and seasoned with pepper.

SQUASH AND TOMATO GRATIN

Steps:

• Toss 1 cup coarse fresh breadcrumbs with 1/3 cup grated Parmesan and 2 tablespoons olive oil; season with kosher salt and freshly ground pepper. Heat 2 tablespoons olive oil in a medium ovenproof skillet over medium-high heat. Add 1 sliced large tomato; cook, tossing occasionally, until juices are bubbling, about 4 minutes; season with salt and pepper. Top with 2 thinly sliced large summer squash and breadcrumb mixture. Bake at 350°F until squash is tender and breadcrumbs are golden brown, 20-25 minutes.

GARLIC PRAWNS WITH SQUASHED TOMATOES

Steps:

• Cut the florets from the broccoli into bite-sized pieces and set aside. Slice off and discard any rough pieces from the remaining stalk then slice into small pieces.
• Cook the noodles in a pan of boiling water according to packet instructions. Add the broccoli for the final minute of cooking. Drain.
• Meanwhile, heat a wok or large non-stick frying pan until hot. Add the oil, prawns and garlic and fry for 1-2 minutes, until the prawns turn pink. Remove from the pan and set aside.
• Add the tomatoes and squash down with the back of a spatula to release the juices. Cook for 1-2 minutes then add the wine and bubble for 1 minute. Return the prawn mixture to the pan, season with salt and pepper then toss through the drained noodles and broccoli.
• Divide among four bowls and serve immediately.

BAKED TOMATOES, SQUASH, AND POTATOES

Steps:

• Heat oven to 375 degrees. Heat oil over medium and cook onion until tender and lightly golden, 6 to 8 minutes.
• Arrange the onion on the bottom of a 9-by-13-inch baking dish. Overlap tomato, squash, and potato on top of the onion. Season with salt and pepper, sprinkle with thyme and Parmesan, and drizzle with more oil.
• Bake covered for 30 minutes. Uncover and bake until golden, 30 minutes more.

YELLOW SQUASH & TOMATOES CASSEROLE

Steps:

• Fry the bacon until crisp.
• Add onion, celery and green onions; saute until soft.
• Add tomatoes, cream of mushroom soup& bread crumbs.
• Mix with the squash.
• Place this mixture in baking dish; top with cheese.
• Bake for 1/2 hour at 350 degrees.

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.