Heat oil in a 12-inch skillet over medium heat; add onion and cook 5 minutes. Add zucchini, yellow squash and garlic and cook 3 minutes.
Stir in tomatoes, basil, vinegar, TABASCO® Sauce and salt and bring to a boil over high heat. Reduce heat to low; simmer uncovered 5 minutes to blend flavors, stirring occasionally.
Serve warm over baked potatoes (see below) or grilled meat or fish, or chill and serve with chips.
Makes 4 to 6 servings.
Salsa-Topped Baked Potatoes: Preheat oven to 450°F. Place 4 large baking potatoes in a shallow pan. Bake 45 minutes or until tender. Slash top of potato and top with salsa.