Prepare Peter's Garlic Oil: Add olive oil to a butter melting pot.

Slice garlic cloves in half lengthwise, do not remove skin.

Place garlic cloves in the pot with olive oil. Add Tuscany seasoning and red pepper flakes.

Heat on medium until the oil begins to lightly sizzle, then reduce heat to a low simmer.

Simmer for several hours until garlic richly tans and becomes soft and sweet, being careful not to burn the garlic.

Remove garlic skins when released.

Fully char peppers on all sides on a grill. Start with top side down, then bottom, then sides. Retain juices.

Place peppers in a tray with sides while cooling.

Peel and cut onion into 1/4 inch slices. Brush with garlic oil and char both sides on the grill.

When peppers have cooled, remove charred skin over a large bowl to capture juices.

Break peppers in half by hand, remove core and seeds. Cut peppers in 1/2 inch strips lengthwise.

Over medium heat with the oil from Pete's garlic oil, sauté onions in a large pot until translucent.

Add tomatoes, black pepper, remaining red pepper flakes, vinegar, basil, and juices from the peppers.

When mixture begins to boil, lower heat and cover, maintaining a simmer.

After about 15 minutes, remove cover and stir in peppers and pot roasted garlic cloves.

Stir occasionally until much of the liquid is condensed. Salt to taste.

Cool to room temperature. Refrigerate, even overnight, until ready to eat. Serve at room temperature, warm, or hot.