2 onions, chopped and sautéed in a little olive oil.
8 cups diced, peeled and seeded tomatoes
8 cups diced summer squash (zucchini, yellow crookneck and patty pan)
Salt and Pepper to taste

Combine and simmer until all veggies are cooked. Store in refrigerator for up to 5 days, or store in freezer.

Here’s how I’ve used it so far:

Eaten as-is – sort of as a thick soup
Mixed with leftover pot roast and peas to make a delicious stew
Thinned with chicken broth and added to leftover grilled chicken and peppers (from fajitas) plus a dash of cayenne pepper for Chicken Fajita Soup
Combined with cooked red beans and served over rice for a quick vegetarian meal.