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Dried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
Preheat the oven to 425°F (220°C). Arrange the halved roma tomatoes cut-side up on a rimmed baking sheet and drizzle with 2 tbsp of the olive oil. Roast for 25 minutes, until the tomatoes are collapsed, caramelized at the edges, and deeply red.
While the tomatoes roast, heat the remaining 1 tbsp olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.
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