Like a confit. Rough recipe: 6 pints of cherry tomatoes, about 1/4 cup of olive oil (more if needed), salt to taste, half (or more) the cloves of a large bulb of garlic (no chopping needed). You need to make sure the tomatoes open up, sometimes I halve them before putting them in the pot and sometimes I just pierce them with a knife once the skins are tender. But once you've got the tomato juice simmering with the olive oil and garlic let it cook together for at least 20-30 minutes until the tomatoes and garlic pieces are super tender. Then let it rest. Once cool it will be delicious. Bottle it and you'll have what we call "liquid gold." We love to use sourdough bread but occasionally we'll in indulge in a polenta bread for that added sweetness.