I love this recipe more than any other I know. It’s low key, easy, and highly versatile. You can roast it for as little as an hour, or up to three or four for a deep, caramelized flavor. A cup of cream makes it into a silky vodka style sauce; a pint of milk makes it the ultimate rainy day soup.

It requires ten minutes of prep, eight of which are spent peeling garlic. Everything roasts together for so long that even mealy, out of season grocery store tomatoes have time to melt into something tasty. (When made with perfect summer tomatoes, fall nothing short of glorious. But sometimes, I have to settle for merely terrific.)