Perfect for when your garden is producing at its peak and you are awash in a glut of fresh vegetables, this recipe uses summer squash, but zucchini or pumpkin also work well. Unripe tomatoes provide the perfect complement, while pimentón adds a deliciously rich kick.
Prep time: 20 minutes Cooking time: 15 minutes
2 tbsp butter 2 tbsp olive oil, as needed 2 onions, sliced 21/ilb (1kg) summer squash, halved, peeled, and seeded if needed, and cut into y2in (1cm) slices 8 unripe tomatoes, about 114—1V2lb (650-675g), halved and sliced 1 tsp pimentón (Spanish smoked paprika), or to taste juice of 2 oranges (about 2/3 cup) sea salt and freshly ground black pepper
1 In a frying pan, melt the butter over medium heat. Cook the onions for about 10 minutes, stirring occasionally, until they are very soft and brown.
2 Add the squash slices and cook on both sides for about 10 minutes or until quite soft. If the mixture becomes too dry, add a little of the olive oil. Add the tomato slices, and cook for 2-3 minutes. Sprinkle in the pimentón, and season with salt and pepper.
3 To finish, increase the heat slightly and add the orange juice, a little at a time, stirring to release any browned bits from the bottom of the pan. Let cook for a couple of minutes until thickened to a saucelike consistency. Serve hot as a breakfast dish with eggs and bacon, or for an outdoor brunch.
Works well with
Standard globe (pp22-35) Beefsteak (pp52-63) Plum (pp64-73)
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