Ingredient:

• 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