This recipe came from an estate sale. I obtained it when I purchased the family collection from the Baxter Estate in Heath, Texas in 1984.

Ingredients Edit

Directions Edit

  1. Put olive oil, vinegar, tomatoes, tomato paste, garlic, basil, dill, oregano, black pepper, pepper flakes and salt in a food processor and blend.
  2. Wet the bottom of an oven dish with this sauce.
  3. Place thin rounds of zucchini, yellow squash and tomato one on top of the other.
  4. Pour the rest of the tomato sauce on top.
  5. Scatter the chopped parsley over sauce.
  6. Cover with aluminum foil and bake in preheated oven at 375°F for one hour.

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