Red pepper sauce

1. Wash and dry red peppers and lightly coat with olive oil (about 1/2 teaspoon each). Place on a foil lined, rimmed baking sheet and broil six inches from heat, about 10 minutes, until blackened on top. Carefully rotate peppers 90 degrees, broiling 5 minutes each on remaining 3 sides, until the peppers are charred and mostly blackened. Place peppers in glass or metal bowl, cover with a dish towel and dinner plate and leave alone for 15 minutes. Remove skin, stems, and seeds from peppers without rinsing. Roughly chop peppers.
2. Heat remaining tablespoon oil in a medium skillet or saucepan. Add onions, 3/4 teaspoon basil, 1/2 teaspoon marjoram, chopped peppers, and salt and cook until onion is softened, about 10 minutes. Add wine and cook until mostly evaporated and sauce has thickened. Add tomato paste, tomato puree, and water, and simmer partially covered until slightly reduced, about 25 minutes. Turn off heat, cool slightly, then puree with an immersion blender. If desired, simmer further to reduce for a thicker texture. Off heat, add vinegar and stir in butter until melted. Before serving, stir in remaining 3/4 teaspoon basil and 1/2 teaspoon marjoram, plus additional salt if needed (particularly if sauce was made ahead).

Gratins

1. Butter 4 ramekins (about 1 cup each) and coat with 3/4 tablespoon each of the grated parmesan.
2. In a large pot, heat 1 1/2 tablespoons oil over medium. Add chard stems and cook until softened, about 8 minutes. Add chard leaves to fill the pot, cover, and cook 1 to 2 minutes until beginning to wilt. Add remaining chard in batches as it fits, covering to wilt each time, until all chard is completely wilted. Drain in colander, pressing down with a small plate to extract almost all moisture. Toss with 1/2 teaspoon salt and 1/4 teaspoon pepper.
3. Preheat oven to 375 degrees (F).
4. Gradually heat milk in small saucepan until just boiling, then remove from heat until needed. Melt butter in a medium saucepan, then add and cook shallots and garlic until softened, about 5 minutes. Sprinkle in flour; cook and stir 3 minutes as roux bubbles slightly. Whisk in warmed milk until thoroughly combined and bring to a simmer while whisking. Reduce heat to maintain a gentle simmer and cook 15 minutes, stirring or whisking frequently to keep flour from settling. Stir in half and half, then season with salt, pepper, and nutmeg to taste.
5. Wipe the chard pot dry, and use it to combine chard, béchamel sauce, 5 tablespoons parmesan, and gruyere. Divide mixture evenly among prepared ramekins. Mix bread crumbs, a tablespoon of parmesan, and remaining tablespoon of oil in a small bowl. Divide this crumb topping over the ramekins, place them on a rimmed baking sheet, and bake on middle oven rack for 25 minutes, until bubbly and beginning to brown.
6. Serve topped with warmed red pepper sauce, with extra sauce presented at the table.