|Olive oil||2 Tablespoon|
|Yellow onions||2 Medium, thinly sliced|
|Garlic||2 Clove (10 gm), minced|
|Summer squash||6 Small, sliced in 1/2 inch thick rounds|
|Fresh tomatoes||3 Large, cored and cut into eighths|
|Water||3⁄4 Cup (12 tbs)|
|Fresh basil leaves||5 , finely chopped|
|Freshly ground black pepper||To Taste|
Heat oil in saucepan over medium heat.
Add onion and garlic and saute 2 to 3 minutes, or until onion is wilted but not brown.
Add squash, tomatoes, water, basil, salt, and pepper.
Cover pan and cook approximately 10 minutes, or until squash is tender.