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Ingredients
  • 2 pounds ripe red tomatoes (6 medium or 4 large)
  • 1 medium eggplant (1 pound), diced into ½-inch cubes
  • 1 large red, orange, or yellow bell pepper (about 8 ounces), cut into ¾-inch squares
  • 1 medium-to-large zucchini (about 8 ounces), diced into ½-inch cubes
  • 1 large yellow squash (about 8 ounces), diced into ½-inch cubes
  • 5 tablespoons 1 teaspoon extra-virgin olive oil, divided
  • ¾ teaspoon fine sea salt, divided, more to taste
  • 1 medium yellow onion, chopped
  • 4 cloves garlic, pressed or minced
  • ¼ cup chopped fresh basil
  • ¼ teaspoon red pepper flakes, more or less to taste
  • ¼ teaspoon dried oregano
  • Freshly ground black pepper, to taste
Steps
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