Summer Squash Gratin

Ingredients

• For the red bell pepper-tomato sauce
• 2 tomatoes, diced to yield about 2 cups
• 2 red bell peppers, stemmed and seeded, diced to yield about 2 cups
• kosher salt and fresh-cracked pepper to taste
• 4 tablespoons unsalted butter or olive oil or a mix of the two
• 1/4 cup fresh basil leaves
• For the gratin
• 4 pounds summer squash or zucchini, sliced thinly (between 1/8- and 1/4-inch thick), see notes above for scaling back
• kosher salt and pepper to taste
• 1/4 cup olive oil plus more for roasting
• 3 cups fresh bread crumbs
• 1 3/4 cups grated parmesan

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