Great summertime recipe!

2	tablespoons	olive oil
1	large	onion, diced
1	medium	zucchini, diced
1	medium	yellow squash, diced
2	large	garlic cloves, minced
2	large	ripe tomatoes, chopped (3 cups)
1/4	cup	fresh basil
2	tablespoons	red wine vinegar
1 1/2	teaspoons	TABASCO brand Pepper Sauce
1/2	teaspoon	salt

• In 12-inch skillet over medium heat, in hot oil, cook onion 5 minutes. Add zucchini, yellow squash and garlic. Cook 3 minutes; add tomatoes, basil, vinegar, TABASCO® Sauce and salt. Over high heat, bring to boil. Reduce heat to low; simmer uncovered 5 minutes to blend flavors, stirring occasionally.
• Serve warm over baked potatoes. Or, refrigerate to serve chilled later.
• Makes 4 to 6 servings.