1 lb. zucchini squash
Salt to taste
5 tbsp. butter
3/4 lb. tomatoes (2 med. tomatoes)
1 s. clove crushed garlic
2 tbsp. onion, chopped
1 1/2 tsp. tomato paste (1 rounded tsp.)
2 tbsp. bread crumbs

Peel the zucchini and slice 1/4 inch thick. Place in a colander. Sprinkle with salt and allow to rest 1 hour or longer. Melt 3 tablespoons butter and place in a jelly roll pan. Dry the zucchini slices on paper towels, squeezing them gently to extract more water. Place them in the jelly roll pan, turn them to coat both sides with butter. Spread them in a single layer and bake at 400 degrees for 20 minutes or until soft, not brown.

While the zucchini is baking, make the tomato sauce. Peel the tomatoes and squeeze them to remove the seeds and excess moisture. Chop them coarsely. Place 1 tablespoon butter in a saucepan. Add the chopped onion and the crushed garlic. Allow to cook slowly until the onion is soft. Add the chopped tomato and the tomato paste. Cook over moderate heat 15 to 20 minutes or until the sauce is reduced to a thick puree. Stir occasionally, do not let it burn on the bottom. Season with salt and pepper.

Place 1/2 of the zucchini in a lightly buttered baking dish. Spread 1/2 tomato puree on top, then place remaining zucchini on top of tomato puree and cover with remaining tomato puree. Sprinkle with the bread crumbs and dot with 1 tablespoon butter. Bake at 425 degrees for 30 minutes. Serves 3 to 4.

Oh, when those Jersy tomatoes are in season in the summer, there is nothing better than this salad.