Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

From personal chef Phyllis Segura.

Ingredients Nutrition

Directions

  1. Sauté onion in olive oil. Add tomato puree, wine, sugar. Simmer 30 minutes.
  2. Add the squash and vinegar to the tomato sauce. Stir well and taste for seasoning.
  3. Blanch celery in boiling water then drain and dip into ice water. Drain again and add to the mixture.
  4. Add capers, parsley, olives, and pine nuts for final five minutes.
  5. Let cool. Better the next day. Serve with additional salt and pepper and a drizzle of very good olive oil.

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