I love squash.  I could eat them with every meal.  Tonight I’m adding it to a fan favorite, my Grandma’s Sunday sauce.


  • one onion – chopped
  • 3 cloves of garlic – sliced
  • 1 zucchini – quartered
  • 1 summer squash – quartered
  • 2 (28 oz) cans of crushed tomatoes
  • 2 tbsp olive oil
  • 1 tbsp oregano
  • 1 tbsp basil
  • salt & pepper


In a large sauce pan, heat olive oil over med-heat.  Add onions and garlic and sauteé until onions are translucent, about 3 minutes.  Be careful not to burn the garlic, it will make the sauce taste bitter.  Add the zucchini and squash and sauteé for another 2 minutes.  Carefully pour in both cans of tomatoes.  Add herbs and salt & pepper to taste. Bring to light boil.  Set heat to low, cover halfway and simmer for at least one hour, stirring frequently so as to not let the squash sink to the bottom and burn.  Serve over your favorite pasta or spoon out veggies and serve as a side.  Delizioso!