Quantities are on a sliding scale in this recipe, feel free to use whatever you have
1-2poundslean ground beef
2large garden tomatoes
1tablespoondried parsley flakes
Place tomatoes on foil lined baking sheet and put in over under broiler for five to eight minutes, while you get the ground beef going below...
In large skillet over medium high heat, place ground beef and onion. Chop and stir with wooden spoon until beef is fully browned and onion is tender and translucent, about ten minutes. If not using lean ground beef, drain grease.
Remove tomatoes from oven while ground beef is cooking and set aside to cool slightly. Once cooled, carefully peel skin off and slice into large wedges.
Add tomatoes to ground beef and onions in skillet and continue cooking over medium high heat while you stir and chop them up, being careful not to squirt hot juice on yourself.
Add salt, parsley, black pepper, and sugar (if using sugar). Stir well and cook for about ten minutes.
Add in squash and bell pepper and stir well. Cook until squash is lightly translucent and bell pepper is just tender, about ten more minutes.