Prepare the tomatoes. Bring water to a boil. While waiting, score the bottom and top of the tomatoes with a cross.

Once the water is boiling, add the tomatoes and boil for 45 seconds. Quickly remove and shock in cold water, then peel the skins off.

Slice everything into equally thin pieces and set aside.

Make the sauce. Heat olive oil in a pan, sauté the onion until translucent, then add the red bell pepper and 2 chopped tomatoes. Cook over medium heat.

Add thyme, rosemary, bay leaf, season with salt and pepper, tomato sauce, and sugar. Reduce heat to low and simmer for 15 minutes.

Once simmered, blend until smooth.

Spread the sauce in a pot or deep pan that can go in the oven.

Arrange the sliced vegetables, alternating colors, until the pan is full. Sprinkle with salt and pepper, drizzle with olive oil, and sprinkle with rosemary again.

Cut a circle of parchment paper, make a hole in the center, and place it on top to prevent steam from escaping and to avoid burning. Bake at 300°F (150°C) for 60 minutes. Remove the paper for the last 15 minutes.

Once done, serve in a round mold.