We're no strangers to fresh tomatoes here in Iowa. They probably take up half of all garden space in the state, and come summertime we're all buried in excess tomatoes, either from our own gardens or our neighbors'. 

While some of us (myself included) solve this problem by eating large piles of BLTs three meals a day until the leaves turn brown, Les Moulins Mahjoub solves this problem by using the summer heat to sun-dry tomatoes, later preserving them in high quality olive oil. The result is an ingredient that will seriously punch up the umami in any dish you add it to.