Cut the squash in half lengthwise, and cut each half in quarters. Then slice these quarters up into 1 inch chunks.

Cut the tomato up into similar size chunks.

Heat the olive oil in a skillet.

Add 1-4 cloves of minced garlic and brown in the oil.

Add the squash to the skillet and stir to coat with oil. Cook, stirring occasionally, until the squash is lightly browned.

Add the tomatoes, and then add basil, salt, and pepper to taste. Stir through.

Add a few shakes of Red Wine or Balsamic vinegar and stir through.

Simmer until heated completely through, taste and adjust seasoning as needed.