Blistered shishito peppers with tomato and roasted garlic butter

Cut a head of garlic in half along the equator, oil it inside and out, wrap tightly in foil and roast in a tabletop convection oven on default settings for half an hour, until soft, sweet and golden. Let cool.

Soften the butter in the microwave: ten seconds, rotate, about ten seconds more at most, stopping before any melting.

Chop the parsley fine. Squeeze the roasted garlic out of its skins into the bowl, add the softened butter.

Season with pepper ground with a few juniper berries and a little salt. Whip the butter a long time to work in air, then refrigerate to let the flavor mature.

Peel and cut at most half a red onion into wedges, slicing pole to pole. Halve or slice the shishito peppers, leaving seeds and ribs. Cut the tomato into really big chunks.

Heat olive oil to smoking on full heat. Add the onions; after a minute, as they begin to soften, add the peppers. Add a little more oil if needed to color the peppers while they stay crunchy; season.

Add the tomato chunks just to heat them and start the juices, a minute. Kill the heat and gently melt in the garlic butter without letting it get too hot, so it emulsifies with the tomato juice into a thick sauce.

Serve with bread to soak up the juices that collect in the bowl.