Squash with Tomatoes (Bocaditos de Calavassa)

 

• 

• Cooking and Prep: 35 m
• Serves: 8
• No Allergens

Cooking vegetables with tomatoes and olive oil, a sign of Turkish-Jewish cooking, is traditional Sukkot fare. 

READ MORE

Ingredients (12)

Main ingredients

• 3 tablespoons Bartenura Olive Oil or vegetable oil

  X

  

  Bartenura Olive Oil

• 2 medium onions, chopped

• 2–3 cloves garlic, minced or 2-3 cubes Gefen Frozen Garlic

  X

  

  Gefen Frozen Crushed Garlic

• 2 pounds (6–8) medium zucchini or yellow squash, peeled and cut into chunks

• 3 cups (about 12 ounces) peeled, seeded, and coarsely chopped tomatoes

• 1/2 cup Empire Chicken Broth, vegetable stock, or water

  X

  

  Empire Chicken Broth

• 1/4 cup chopped fresh parsley or dill

• 1 teaspoon sugar

• about 1 teaspoon salt

• ground black pepper, to taste

• 3 tablespoons lemon juice (optional)

For Dairy Version

• yogurt (optional)

Save To Recipe Box Select All IngredientsDeselect All Save To Shopping List

Start Cooking

Cook the Vegetables

1. Heat the oil in a large saucepan over medium heat. Add the onions and garlic and sauté until soft and translucent, five to 10 minutes.

2. Add the squash, tomatoes, water, parsley, sugar, salt, pepper, and, if using, lemon juice.

3. Cover and simmer over low heat until tender, about 15 minutes.

4. Serve warm or at room temperature. Can be accompanied with yogurt if chicken stock was replaced with vegetable stock or water. Use olive oil and lemon juice if serving the vegetables cold.

Variation:

 

Yachni di Fijon Verde/Fasoulias (Green Beans with Tomatoes): Substitute 2 pounds trimmed green beans for the squash.

Espinaca Kotcha (Spinach with Tomatoes): Substitute 3 pounds fresh spinach for the squash.