Cherry Tomatoes, roasted low and slow with lots of olive oil, rosemary, and some sea salt. The main goal is to concentrate the flavor of those little tomatoes, but the secondary is to build a super fragrant oil. 3-4 hours at 225F usually does the trick. When we hit the peak of season, I want to roast around 30lbs of these and then use the pressure cooker to jar/confit them for the rest of the year.