The tomatoes are pouring out of the garden almost faster than I can use them, so this is the first in a series of tomato recipes. Yes, I serve them sliced with olive oil, maldon salt, black pepper, basil and some sort of rich cheese at least twice a week, but still I need to use more. This recipe uses amazingly fresh Monterrey squid from Osprey Seafood in Napa with garlic and chilies from last year, and tomatoes and squash from this year.
1 1/2 oz. Extra-virgin olive oil (I use the Tuscan from Costco)
1/2 oz. garlic, peeled, root end off, and sliced thin1/2 oz. canned anchovy filet, minced
2 ” dried cayenne chili, crushed up
Heat a suitable pot over medium heat, then add above ingredients, and saute until fragrant.
When the garlic begins to soften, add:
1 lb. fresh tomato, cored, peeled, and coarsely chopped (concassee)
Salt and freshly ground black pepper
Bring to a boil, then reduce to a simmer. Cook slowly for about ten minutes, or until the tomatoes lose their raw flavor.
1 lb. fresh calamari, cleaned, tubes cut into about 1″ rings.
Raise the heat to high, and cook just until the squid begins to firm up.
Meanwhile, in a large saute pan, heat 1 oz. EVOO, and add 12 oz. green and gold zucchini cut into large dice. Season nicely with salt and pepper, and cook, tossing, until the squash begins to soften.
Finally, add the tomato and squid mixture to the squash, and toss to combine evenly. Simmer just until the squid is fully cooked, about two minutes, then season to taste with salt and pepper and serve over steamed rice. A nice bottle of rose from Provence and you’re all set for dinner!