• 3 medium zucchini or yellow squash, unpeeled
• 2 ripe heirloom tomatoes, halved
• 1 large red bell pepper, seeded and quartered
• ½ cup sundried tomato strips in oil, well drained
• Small handful of fresh basil leaves
• 1 large clove garlic, crushed
• 1 teaspoon dried oregano
• ¼ teaspoon each salt and fresh ground pepper
• 3 tablespoons fruity extra virgin olive oil Directions
Cut off the ends of the squash and slice them into long, thin, flat “noodles” with a vegetable peeler or mandoline. Set aside.
Combine the tomatoes, pepper, sundried tomato strips, basil, garlic, oregano, salt and pepper in a food processor. Drizzle the oil over all. Pulse a few times to break up the larger pieces, then process steadily, scraping down the sides as necessary, until the mixture forms a sauce that is mostly smooth. If the mixture is too thick, drizzle in a little more oil one teaspoon at a time until you reach the desired consistency. Taste the sauce and adjust seasonings if necessary.
Make a bed of the summer squash “noodles” and spoon the sauce over all. Serve immediately. Yield: 4 servings