Ingredients:
2 Zucchini
2 Yellow Squash
8 Tomatoes
2 Red Peppers
Olive Oil
Salt
Black Pepper
Crushed Red Pepper
Oregano

Total cooking time:
2 hrs

Recipe:

1. Boil water and blanch tomatoes (make sure you score them before blanching) for ~60 seconds and then place them in a bowl of ice water
   
2. Peel the skin off of the blanched tomatoes and cut them into thin slices 
   
3. Using a Mandolin or sharp knife, cut Zucchini and Yellow Squash into thin slices (~2 mm)
   
4. Reserve scraps and add Red Peppers along with Olive Oil and spices to a large saucepan over low-medium heat, cook until the vegetables are jammy
   
5. Place the jammy vegetables into a blender and blend along with more Olive Oil and salt until smooth
   
6. Once the sauce is ready, coat the bottom of a oven-safe pan the sauce and start to lay the sliced Tomatoes, Yellow Squash, and Zucchini into a layer of shingles spiral shingles in a certain repeatable pattern
   
7. Once the entire pan is organized with the shingles, generously drizzle Olive Oil along with a sprinkle of Salt and cover with parchment paper or aluminum foil 
   
8. Bake at 150 degrees Celsius for ~90 mins
   
9. Once baked serve with additional sauce as needed