500g summer squash
1 onion, halved lengthwise and sliced thin
2-3 tbsp extra virgin olive oil
3 small garlic cloves, chopped fine
A pinch of dried (or fresh) tarragon, oregano and thyme
1 punnet cherry tomatoes, halved
Juice of 1 lemon
Prep time: 25mins
Cooking time: 30 – 60 mins
Serves 4 - 6
Wash the squash, trim them top and bottom, but leave whole.
Put the onion and olive oil in a heavy frying pan that can be covered with a lid, and bring the heat up to a low sizzle. Stir the onions frequently for around 10-15 minutes until slightly soft and coloured. Chop the garlic and prepare the tomatoes in the meantime.
Add the garlic and stir it in for a few minutes, till it starts to smell really fragrant.
Add the squash, toss them in the oily onion/garlic mix, add the herbs and season well with salt and pepper.
Put in around 110ml of stock, bring to the boil; then turn down to a simmer and let the stew cook on its own. You only need to check for liquid from time to time: if the pan is getting too dry, add more stock.
If you like your squash done al dente, 10 or 15 minutes cooking should be enough.
If you like them very soft, leave for 20-25 minutes.
You can check by poking a small, sharp knife in. If it slides in easily and comes out hot, the squash is cooked. If they are very cooked, you will feel the whole squash sag as you stick the knife in.
When the squash are cooked the way you like, remove from the pan and put the tomatoes in. Turn the heat up to medium-high and add a splash of stock if the pan is dry.
Toss the tomatoes to coat with cooking juices while you cut each squash in half or quarters.
Put the cut squash back in the pan, mix and either serve immediately or leave to cool for serving later. Enjoy!