2. Put the tomatoes and garlic in the dish. Add enough olive oil to just cover them. Sprinkle with red pepper, peppercorns, kosher salt, and black pepper. 3. Cover with foil and transfer to the oven.
Last summer, my youngest child had a mission: homemade tomato soup. He’d run out to the garden with the determination of a tiny farmer and come back clutching a handful of cherry tomatoes, grinning ...