Sunday, January 29, 2012


All summer long, I can dozens of quarts of tomatoes and squash.   We call it tomasqua.  We use it to make tomato sauces and soups and all sorts of wonderful things. 

Last week, I used it to make this lovely minestrone. 

I like minestrone.    A lot. 

The recipe I'm going to give you is not very exact in some places.  And it makes a lot.  It's OK to be all loosey-goosey with the proportions.  It will be delicious anyway. 

  • 1 onion
  • many cloves of garlic
  • a couple of tablespoons of oil and/or butter
  • 1 quart of tomasqua + 1 pint of tomatoes   OR
  • 2 cans tomatoes + 1 medium summer squash chopped
  • 4 cups chicken stock
  • 1 can garbanzos
  • 1 can white beans
  • some dried basil
  • some dried oregano
  • dash pepper
  • dash salt
  • dash sugar
Peel the onion and garlic.  Chop finely and saute in the oil/butter until transparent.   Really transparent.  Add the rest of the ingredients and simmer for several hours.    

  • You can add carrots if you want to.   I always forget.  
  • It's usually better the next day.   
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