This recipe is from my sister Holly. She came up with the recipe from everything in her garden. I love this recipe because I finally can eat and love squash! It's delicious on just about everything!3 medium ripe tomatoes
3 sprigs of fresh basil
1 T. balsamic vinegar
1 T. olive oil
1/4 tsp. garlic powder
3/4 tsp. kosher salt
Chop tomatoes and basil. Add everything in a bowl and let sit five to ten minutes for the flavors to absorb. Spoon chutney on steamed summer squash, baked spaghetti squash, steamed zucchini, eggplant, toast, eggs, etc.
1 comment:
This looks amazing! Next time you should try roasting the summer squash with some eggplant and then dressing it with the tomato basil chutney. Wait....that's what I had for lunch and I just can't stop thinking about it! Yummy
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