Well the garden only yielded 3 squash but we are getting some tomatoes out of it so I took about a dozen of them and made some sauce. I cut them up and cooked the heck out of them with mushrooms, onions, garlic, leftover cooked gr. beef, basil, oregano, a little sugar, salt and pepper. I simmered it for hours uncovered, and then served mine over corn pasta; the rest of the family had theirs over regular pasta. Everyone loved it.
I don't ingest anything acidy anymore, but I had to make an exception...garden fresh! What a treat and so far no ill effects. Bon appetit!