Summer Squash with Tomatoes

• 2/3 pound yellow crookneck squash or zucchini (10.6 oz.wt.)
• 1/3 pound tomato(es) (5.4 oz.wt.)
• 1 tablespoon butter (0.4 oz.wt. olive oil)
• 1/4 teaspoon salt
• Freshly ground pepper

Scrub and dry the summer squash. Trim ends and cut into 1/2-inch slices. Skin the tomato by dropping it into boiling water for 30 seconds and then plunging it into cold water; remove the core with a knife, and peel. If the tomato is ripe it will peel easily. Chop the tomato. If cherry tomatoes are used, peeling is unnecessary; just cut the tomatoes in half.

Heat butter in a pan (with lid). Add the summer squash, salt, and pepper. Stir to coat with the melted butter and cover the pan. Continue to cook, shaking the pan from time to time. About half way through cooking time (sooner if the tomato is less than perfectly ripe), add the tomato and continue cooking until done, about 10 minutes altogether.

Serves 2