Pile a summery bulgar pilaf with colorful summer squash for a picnic-friendly dish

To the same pot, add the remaining 2 tablespoons of oil, the onion and pepper and cook, stirring regularly, until the onions soften and start to brown, 9 to 11 minutes. Add the tomatoes and tomato paste and continue to cook, stirring occasionally, until the tomatoes start to break down and release their juices, and the mixture slightly darkens, an additional 5 to 7 minutes.