Cook the onions, with salt, in a covered 4 quart pan over low heat for about 2 hours until soft and transparent, without browning (if necessary, add a little water to keep them from coloring).
Add the squash and olives, and the oil and vinegar and cook for 1/2 hour. Add the tomatoes and herbs, and continue cooking for another hour or so, until everything is cooked through. Serve over rotelle or other pasta, with some grated parmigiano cheese on top.
Serves 6 as a main course, or 10-12 as a side dish.
We welcome visitors at our farm by appointmentJacques Williams and Robin Robar