Well, it’s the middle of summer now. A time when all vegetable gardeners, pros and novices alike, begin to question their judgement and ask themselves why…Why did they choose to plant so many darn zucchini and tomato plants? By now, in households all across this country, panic has started to set in. People dread leaving their houses, in fear that they may be accosted by their neighbors, who are “graciously” trying to give away boxes of zucchini the size of baseball bats. Fridges are rapidly being emptied to make room for this bountiful crop, and tomatoes are beginning to cover every square inch of counter space in the kitchen. Zucchini bread is being baked and eaten at a feverish rate. And many people are staying awake at night, hoping upon hope that they will not have to face the same recurring dream, you know the one, where you are chased and ultimately pounded into the ground by giant mutant zucchini.
Okay, okay, so maybe it’s not that bad. But there are days, when I definitely don’t even want to think about eating another zoodle, or chocolate zucchini muffin…But these are the days when I do one of two things…order takeout…or make this super easy zucchini and tomato sauce, both can be ready in about 15 minutes or less. 🙂
I grew up eating this combo as a side dish and still use it as such, simply by cutting the tomato, onion, and zucchini in larger (about 1 inch) slices. On those days when we’ve just gotta have carbs, this is one of our favorite summer pasta dishes.