1 lb. zucchini
3 tbsp. butter
1/2 lb. tomatoes
Salt and pepper to taste
Pinch of sugar
2 tbsp. chopped basil

Cut washed, unpeeled zucchini 1/2 inch thick. Melt butter in pan and stew zucchini gently for about 8 minutes. Peel tomatoes and chop coarsely. Add them to pan and simmer for a further 7-8 minutes. Stir occasionally. Season with salt, pepper and a pinch of sugar. Stir in the chopped basil and serve.