[Vanessa, our new San Francisco editor, premiers with a delicious end-of-summer recipe... Welcome, Vanessa!]Every season there’s that moment when seasonality wears thin—when you’re done with a particular variety of produce before it’s done with you. About this time in September it usually happens to me with tomatoes and summer squash. When it does, I throw together this simple little casserole and fall in love all over again. Measurements are approximate. Tomato and Squash Gratin Serves 4-6 5-6 summer squash, sliced thin lengthwise 3-4 large heirloom or large, red tomatoes, sliced thin 1/3-1/2 cup olive oil 15-20 whole basil leaves 1/2 cup grated Parmesan cheese Breadcrumbs Salt & pepper to tastePreheat oven to 400° F. Place one layer of sliced squash in the bottom of a 9 x 13 inch baking dish. Top with a layer of sliced tomatoes. Season with salt and pepper and a few basil leaves. Generously drizzle olive oil over all and sprinkle a little Parmesan cheese on top. Repeat in the same order until you run out of vegetables. Top layer should be tomatoes. Add a final toss of Parmesan and a generous coating of breadcrumbs and more olive oil. Bake until everything is soft, bubbly and brown on top (about 30-40 minutes) Serve as a side dish with whatever you’re grilling or with a bean salad or pasta dish for a complete meal.