This is a dish inspired by the flavors of southern France. The addition of the semi-dry (a.k.a. oil-cured or semi-dry oil cured) olives adds a depth and sweetness to the dish along with a winy/meaty flavor.
INGREDIENTS:
1 to 1½ pounds (3-4 cups) summer squash, cut into ¾ inch pieces 1 medium yellow onion, cut into ½ inch dice ¾ cup oil-cured olives (with or without pits, just be sure to let folks know if the pits are still in) 2 cloves garlic, minced 1 28-ounce can whole tomatoes, with juice (preferably San Marzanos) 1 tablespoon each fresh savory and marjoram, chopped fine, or ½ tablespoon dried ½ tablespoon fresh thyme, chopped, or ¼ tablespoon dried Olive oil as needed Salt and Pepper to taste -Optional- 1 jarred roasted red pepper, cut into ¼ inch diceMETHOD:
Toss the squash with enough oil to evenly coat.
Heat a large straight-sided sauté pan over medium-high heat. When hot, film the bottom with oil and wait for it to be almost smoking hot, and add the squash. Season with salt and pepper. Cook the squash until the cut surfaces are golden and lightly blistered, but not soft, then remove from the pan and reserve.
Lower the heat to medium, then film the pan with oil, and add the onions. Cook until “clear”. If using the optional red peppers, add them now, toss to heat, then move them with the onions to the side of the pan. Make sure there is some oil in the pan, and then add the garlic to the oil. Cook until fragrant and softening. While the alliums are cooking, use your fingers to break up the tomatoes, reserving the juices. Add half the herbs, then the tomatoes. Cook, stirring to break down the tomatoes. Add the olives and the rest of the herbs. Cook until the olives are hot and softened.
Add the squash to the sauce and simmer until the squash is just tender. Taste for seasoning, and adjust if needed. Drizzle with a little olive oil, then serve hot or room temperature.
Serves: 4
Source: Chef Andrew E Cohen
If you enjoyed this article, please consider sharing it!
