Recipe courtesy of the Wall Street Journal

• 3 tablespoons olive oil
• 8-10 cloves garlic, thinly sliced
• 3 large green chiles, such as Anaheim or jalapeño, seeded and sliced into rounds (if you don't want it as hot, shishitos have great peppery flavor)
• 1 teaspoon Aleppo pepper or other red chile flakes
• 1 teaspoon cumin seeds or ½ teaspoon ground cumin
• 3½ pounds (8-10 average-size) ripe, fleshy tomatoes, roughly diced into cubes
• 1 scant teaspoon salt

• In a cast-iron pan, braiser or frying pan with raised edges, heat olive oil over medium heat. Add the garlic, chiles, Aleppo pepper and cumin seeds, and cook until fragrant, about 2 minutes.
• Add tomatoes and salt, and stir to combine. Reduce heat, cover and simmer, stirring a few times, until tomatoes have broken apart slightly and come together in a thick chunky sauce, 20-30 minutes. Remove from heat and serve warm or at room temperature, with bread.