1 1/2 pounds russet potatoes, peeled and cut into 1/4-inch rounds
5 tablespoons extra-virgin olive oil, plus extra for baking dish
1 pound zucchini
3 tablespoons minced garlic
Sea salt, preferably gray salt
Freshly ground black pepper
3 1/2 cups tomato puree, recipe follows
4 tablespoons chopped garlic
1 cup freshly grated Parmesan
About 1 cup fine dried bread crumbs
1/3 cup coarsely chopped fresh basil leaves
20 tomatoes, core removed
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