This is an adaptation from NYT food writer Martha Rose Shulman's recipe for lentil tomato soup. It's simple and nourishing, and you will always be a little sad when you get to the bottom of the bowl, a sign of success. I like working with canned whole plum tomatoes, rather than chopped and then processing them myself. It seems like you're working with better quality tomatoes, but maybe that's just a superstition. In any case, a cheap hand blender makes quick work of whole tomatoes.
This recipe originates from Wisconsin native and Euchre master Laura Ohm, who’s choice to use fresh garlic and onion is a game-changer. Warning: recipe is highly addictive and may result in "Oh shit, did I just eat the whole bowl?" if unsupervised.
I have been tweaking this recipe for 3 summers now and suspect I will continue to as long as summer squash grows. Originally riffed off of a Canal House Cooking recipe, riffed off of a Gabrielle Hamilton recipe, Boat Sauce subs in for Moroccan harissa. You can go in various directions with this recipe, and even use roasted or grilled zucchini. The key is to let the perfectly cooked squash and farro soak up all of the dressing while still warm, then add the rest of the ingredients when it hits room temperature.