I need to beat the heat. Or try to, anyhow. What’s a quick, easy supper to cook when the kitchen feels like an oven; and you’re tired, hungry, and in a hurry? And when you aren’t in the mood for energy bars?

“Squashed sauce” isn’t a bad choice, and that’s what I made today.

Ingredients:

One 28-oz can of crushed tomatoes

~7 oz of tomato sauce that was left over from another cooking project

1 small onion, coarsely chopped

3 cloves garlic, minced

2 yellow crookneck squashes, chopped

Put all in a large pot, mix well, and heat. When mixture gets bubbly, give it a good stir; turn down the heat; and cook 15-20 minutes, stirring occasionally. At the end of cooking, add seasonings as desired.

While the tomato mix was cooking, I cooked up  a serving of elbow macaroni. Squashed sauce over pasta, with a little Parmesan cheese on top. Yum!!

Prep time + cook time I’d say was half an hour; 40 minutes at most. I’ll have to think up a new beat the heat supper for tomorrow. And now for the downside of cooking — washing up!