It’ getting to be about that time…you know, that time when those zucchini and summer squash you planted back in May (if you were brave) or June (if you were prudent) when your garden-eyes were bigger than your garden-stomach all start to show up? You’ve given many assorted bags of bounty to friends and family. You’ve fried, roasted, grilled, and when fatigued, microwaved said squashes until the cows came home.
Try Giambotta. Maybe you recall your Italian Grandmother tossing garden vegetables into the pot and simmering them in a tomato sauce for several hours then serving them up at Sunday Dinner? No? Well you can find great recipes in several Italian cookbooks, including Rao’s and The North End Cookbook.
Or you can just live on the edge and concoct your own version. May the force (of endless generations of Italian Grandmothers) be with you!
Crock Pot Giambotta
Feel free to substitute, swap out, add in, or basically ignore any of the steps that do not resonate with you.
Zucchini, Yellow Squash (both of which are also known as “summer squash”, Bell Peppers of any and all colors, Italian Frying Peppers, Eggplant (Italian, Japanese, Rosa, whatever you have grown or can beg, borrow, or steal), garlic, Onions, String Beans, Wax Beans, Potatoes, Anything Else You Want. Dice them all up so they are about the same size.
You can brown the vegetables in some olive oil in the frying pan before adding to the crock pot or not. See how much time you have then make a decision.
Either way, put all the vegetables (browned or not) into the crock pot. Add a28 (or so) oz can of crushed tomatoes, an 8 oz can of tomato sauce, and a 4oz can of tomato paste (or some squirts from a tube if that’s what you have at home).
Cover pot, set on low for 8 hours or high for 4 to 6 hours and then test periodically for softness which will signify doneness.
Keep in a covered container in the fridge and eat for days…sprinkle with grated parmesan cheese if desired.