This vibrant Provençal-style dish brings together tender summer squash, ripe tomatoes, and briny oil-cured olives for a comforting yet elegant side. Inspired by the markets of southern France, it layers flavors of herbs, garlic, and olive oil with the rich, winy sweetness of semi-dry cured olives. Serve it warm as a side to grilled meats or fish, or at room temperature with crusty bread for a simple Provençal lunch.
INGREDIENTS:
1 to 1½ pounds (3-4 cups) summer squash, cut into 3/4 inch pieces
1 medium yellow onion, cut into 1/2 inch dice
1/4 cup oil-cured olives, pitted
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
1/2 tablespoon fresh thyme, chopped, or ¼ tablespoon dried
Olive oil, as needed
Salt and freshly ground black pepper, to taste
Optional: 1 jarred roasted red pepper, cut into 1/4 inch dice
METHOD:
Toss the squash with just enough olive oil to coat evenly. Heat a large, straight-sided sauté pan over medium-high heat. When hot, add a thin film of oil. When the oil is nearly smoking, add the squash and season lightly with salt and pepper.
Sauté until the cut surfaces are golden and lightly blistered, but the squash is not fully soft. Remove from the pan and set aside.
Lower the heat to medium and add a little more oil if the pan is dry. Add the onion and cook until translucent and soft, about 5–7 minutes.
If using roasted red peppers, add them now and toss to heat through. Move the vegetables to the side of the pan to make space in the center.
Add a bit more oil if needed, then add the garlic to the center of the pan. Cook until fragrant, about 30 seconds.
Using your hands, crush the canned tomatoes directly into the pan, adding their juices. Stir in half of the chopped herbs. Cook, stirring occasionally, until the tomatoes begin to break down and the sauce thickens slightly, about 10 minutes.
Stir in the olives and remaining herbs. Simmer a few minutes until the olives are heated through and softened.
Return the browned squash to the pan. Stir gently to coat with the sauce and simmer just until the squash is tender, about 5 minutes. Taste and adjust seasoning with salt and pepper.
Drizzle with a little olive oil before serving. This dish is delicious served hot, warm, or at room temperature.
YIELD: Serves 4
