Gut - Tomato and Squash Bake
2-3 large summer squash sliced into 1⁄4 inch rounds on an angle
1 quart tomato puree
3 medium sized shallots
3 garlic cloves, minced
3 anchovies, minced
2 tablespoons capers, minced
1⁄2 cup mixed olives, sliced
1⁄4 cup flat leafed parsley, roughly chopped
1⁄4 cup torn basil
Sea salt to taste
2-3 tablespoons coconut oil
Preheat the oven to 350°F. Slice the shallots into thin circles and saute in a large pan over medium heat with a few tablespoons of coconut oil. Toss often and once they’re translucent, add the garlic.
Cook until aromatic, then toss in the capers, anchovies and green olives. Cook for a minute or two, then pour in the tomato puree. Allow the sauce to simmer for 15-20 minutes. Slice summer squash and mince parsley.
Use a medium sized casserole pan and spoon a small amount of sauce into the bottom. Spread then add a layer of sliced squash. Top with more sauce, fresh herbs, a sprinkle of sea salt, and black pepper. Repeat until you get to the top of the pan. Bake for 30 minutes then remove from oven and serve.