Grilled Patty Pan and Yellow Squash with Fresh Tomato Sauce

This simple late summer dish can serve as a light appetizer, a side, or even a main course when served over pasta or rice. I like grilling the squash, but you could easily cook it in a heavy skillet, too. Begin by cooking the tomato sauce and you’ll have time to prep and cook the squash while it simmers. If you like, you can peel the tomatoes by dipping them into boiling water for a minute after which their skins will slip off easily. I don’t bother as the food processor chops them well and the 20-minute simmer makes them quite tender.

Serves 4 as a side or 6 as an appetizer

Ingredients

Tomato Sauce:

1 tablespoon EACH: olive oil and salted butter
2 tablespoons EACH: minced yellow onion, carrot, and celery
1 teaspoon minced fresh rosemary or ½ teaspoon rosemary dry crumbled between your fingers
Kosher salt and fresh ground pepper
1 large plump clove garlic, minced
1 pound (about 5 medium) ripe tomatoes, cut into small dice (food processor works well)
Pinch granulated sugar

Squash:

3-4 medium patty pan squash (Trim top and bottom, cut in half, seed (if seeds are large), cut into 2-inch chunks.)
2 medium yellow summer squash, trimmed, and cut into two-inch chunks
2 tablespoons olive oil
½ teaspoon each kosher salt and ¼ teaspoon fresh ground pepper or to taste

For serving:

½ cup grated Parmigiano-Reggiano cheese-1 ½ ounces
Fresh basil leaves (use small leaves or tear large ones in half)
Fresh ground black pepper
Aleppo pepper or crushed red pepper, optional

Instructions

MAKE THE TOMATO SAUCE: In a heavy 3-quart saucepan, heat oil and butter over medium flame. Add onion, celery, carrot, and rosemary. Season with a pinch each salt and pepper. Cook about 5 minutes or until softened, adding garlic for the last minute. Stir in chopped tomatoes with their juices along with ½ teaspoon kosher salt, ¼ teaspoon fresh ground pepper, and a pinch of granulated sugar. Bring to a boil and reduce to simmer for about 20 minutes, stirring regularly. Taste and adjust seasonings. If squash isn’t done yet, turn off the burner and cover to keep warm until needed. (Can be made a day ahead, cooled, and stored in the refrigerator overnight.)
GRILL THE SQUASH: Heat a grill pan over medium-high flame or an outdoor gas grill to medium-high. In a large bowl, toss together the cut squash with olive oil, salt and pepper. Tip out the squash onto the grill pan and spread pieces evenly. Cook 4-5 minutes or until deep brown grill marks appear; turn using tongs and cook another 4 minutes or until tender. Covering the grill pan or grill will help to get the squash cooked through.
PLATE, GARNISH, AND SERVE: Place squash chunks on a 12 or 14-inch serving platter or bowl. Spoon a couple of tablespoons of tomato sauce on top of each. Sprinkle with Parmigiano-Reggiano, fresh ground black pepper, Aleppo or crushed red pepper (if using), and add a leaf of basil to each. Serve hot, warm, at room temperature, or cold. Store tightly wrapped for a day in the refrigerator. Do not freeze.