TASTY TUESDAY

Garden Stew

4 green squash
4 yellow squash
3 cans stewed tomatoes, drained
salt and pepper

Wash and thinly slice both the yellow and green squash (cut so that the pieces are round). You may wish to cut them into small cubes. Whatever floats your boat!

Place squash into a large pot of boiling water. Let boil until squash is tender when poked with a fork, then drain.

Return squash to the pot. Add the three cans of stewed tomatoes. Do NOT drain juices. Use a knife to cut tomatoes into smaller pieces. Let simmer. Stir often. Add salt and pepper to taste.

I love serving this as a side dish with a salad when Jon grills chicken. In the fall and winter, we sometimes have it as a stew with saltine crackers. Mmmm Mmmm. Tasty!