Summer Squash Gratin

Name: 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