Ingredients:
- 16 oz DIVINA Pitted Kalamata Olives, drained, rinsed
- 2 tbsp Extra virgin olive oil (plus more for drizzling)
- 4 cloves Fresh Garlic
- 1/2 lb Yellow sunburst squash, cut into halves
- 1/2 lb Green patty pan squash, cut into halves
- 1/2 lb Zucchini, medium, halved lengthwise and cut into 1/2" pieces
- 1 tsp Fine sea salt
- 1 cup Fresh plum tomato puree
- 1/8 tsp Red pepper flake
- 1/2 tsp Sugar
- 1 tbsp Fresh parsley, roughly chopped
Directions:
- Place the rack in the center of the oven. Preheat oven to 375°F
- Place olive oil and garlic in an 8" × 11" or similar sized ovenproof baking dish. Heat until the garlic is lightly browned, 10-12 minutes.
- Add the squash to the pan and toss with a 1/2 teaspoon of salt. Bake the squash, tossing from time to time, until softened and lightly browned, 15-20 minutes
- Meanwhile, blend the tomato puree with a cup of water, red pepper flakes, remaining salt, and sugar
- Add tomato sauce to the squash and stir so it is evenly coated. Bake an additional 10 minutes or until the sauce is bubbling
- Remove from the oven, add the olives
- Transfer to a serving dish, drizzle with some oil and sprinkle the parsley on top
- Serve immediately
