Recipe by Chef Edna Lewis, Grande Dame of Southern Cooking

Ingredients:

• 2/3 cup olive oil
• 3 pound tomatoes, peeled, seeded, and cut in pieces
• 6 or 7 basil leaves
• 5 small cymling squash, cut into 1-inch-thick wedges
• Salt and freshly ground black pepper

Heat a heavy skillet until hot and then put in the olive oil, tomatoes, and basil leaves.  Add the cymling and mix well.

Cook until the cymling are tender but not overdone, about 10 minutes.

Season with salt and freshly ground black pepper and remove the basil leaves.

Serve hot.