 Um, these sun-dried tomatoes packed in oil. So they're already kind of like oily and really juicy. Um, so that means that they're going to get, you know, blended much more easily, but also that they're going to have all of that oily flavor already in them. And then you're going to add more olive oil to that. And then I add a little basil because it adds this freshness to it, but you don't have to, you could literally just blend sun-dried tomatoes, garlic, olive oil, and a little salt and call that a tomatad and it would be delicious.