2. Put the tomatoes and garlic in the dish. Add enough olive oil to just cover them. Sprinkle with red pepper, peppercorns, kosher salt, and black pepper. 3. Cover with foil and transfer to the oven.
Place yellow mustard, mustard, honey, cinnamon and salt in a glass or stainless steel vessel and cover with vinegar to come up about 1/2" above the mixture.