1 clove garlic 4 large yellow and orange heirloom tomatoes 1 pint (280g) Sungold cherry tomatoes ¼ cup (11g) chopped fresh chives 1 handful fresh basil leaves 1 handful chopped bronze fennel, or fennel fronds ½ boule sourdough bread (sesame bread is best if you can find it!) ½ cup thinly sliced pepperoncini ¼ cu