Fresh from the Garden Sauce

We have a really nice garden this year. It could even be argued that we have too nice of a garden this year, in that we 17 tomato plants including 3 cherry tomato plants. While I take full responsibility for the cherry tomato plants since I want to can Roasted Tomato Soup this year, the other tomato plants are about 7 too many for me. Let's just say that I will be very busy bottling tomatoes this year. We also have an abundance of crookneck squash since my husband planted one and then at the end of the garden planting asked each of the kids what they wanted to plant and my son also wanted a crookneck and not the one already planted, his very own. So today I went looking for crookneck recipes and found a bread that turned out delicious and am planning on adapting it for gluten-free in the next few days, I will add it when I get it done. Then it came time for dinner and I basically looked in the fridge and on the counter for all our produce and made a sauce. All of the ingredients, with the exception of the oil, chicken, salt, pepper, & pasta,came from our garden in the last couple of days. This turned out delicious and will have to make it again. It is heavy on the basil, if you don't like a heavy basil flavor you will want to reduce the basil perhaps by half and chop it instead of ribbon it.


Squash and Tomato Sauce with Chicken (printer friendly recipe)

2 1/2 Tbsp Olive Oil, divided
1 Chicken breast, cubed
1 Crookneck Squash, cubed
1 med onion, diced
1 garlic clove, minced
1 green pepper, diced
5 med tomatoes, skins on, cut into wedges
2 C cherry tomatoes**
1 tsp sugar
1 tsp salt
1 tsp pepper
2 Tbsp fresh rosemary
1/4 c fresh basil, ribboned
Cooked Pasta

1.* In a med-large saucepan heat 1 Tbsp oil over medium heat. Add chicken and saute until cooked through, remove from pan to a plate. Add 1 Tbsp oil to pan and saute squash until cooked through, but not slimy. Remove to the same plate with the chicken.
2.* Heat 1/2 Tbsp oil in saucepan. Saute onion, garlic and pepper until tender. Add tomatoes. Bring to a boil and cook for 5 mnutes.
3. Pour tomato mixture into a blender or food processor and process until it is a nice puree. Return to pan.
4. Add chicken and squash. Bring to a boil. Cook for about 10 minutes.

5. Meanwhile, ribbon the basil by rolling the leaves into a tube.
Then slice the roll.
6. Add basil and Rosemary to pan and cook for about 5 more minutes.
7. Serve over pasta.

*You can do steps 1 & 2 in seperate pans if you desire, the sauce will cook faster that way, I just didn't want to have to clean 2 pans.
*I didn't roast the tomatoes this time but next time I am going to. To do this: Heat the oven to 400-degrees. On a cookie sheet, combine the cherry tomatoes, 2 Tbsp olive oil, and salt and pepper. Toss the ingredients to coat evenly and spread in a single layer. Roast the tomatoes until they are shriveled with brown spots, about 35-45 minutes.