3 Ways to Eat Classico Sun-Dried Tomato Pesto

I’ll be completely honest with you.  I haven’t been a fan of sun-dried tomatoes. I’m not even sure I’ve grown to the level of “fan”, yet.  For years now, I’ve read restaurant menus carry on about sun-dried tomatoes in their dishes.  And for years now, I haven’t met a sun-dried tomato dish I liked.

You already know I’m slow on picking up on the latest fads.  But you gotta know something else about me.

Even when I try a new food or dish for the first time and I don’t like it, it’s not enough for me to declare, “I don’t like it.”  I will continue trying that fruit, vegetable, dinner recipe - cooked at different times by different people/restaurants/myself, before I’m completely convinced that I don’t like it.

Foods that I didn’t like as a teen-ager, I have grown to love them cooked differently from the way they were introduced to me.  All the legumes - grossed me out as a kid.  Now, I can’t go a week without making a batch.

SWEET POTATOES- could not stand the texture as a kid through adulthood.  I was 30 before I started to appreciate sweet potatoes.  But every Thanksgiving meal, every year, I always took a bite to see if I still didn’t like them.

Ok so now you know.  You understand that I don’t get the sun-dried tomato thing, but I’m searching out, trying different ways to enjoy them.  I’m trying to figure what all the hub-bub is about.  If they’re SO good, why don’t I like them?

Well I finally broke down and bought Classico’s Sun-Dried Tomato Pesto (SDTP).  I already keep their Basil pesto on my frig door and completely love it.  How did I like the sun-dried?  IT’S PRETTY GOOD!  It’s rich and I like the strong tomato flavor.  I also like the tomatoes being pureed.  The dried skins have always messed with me.  I don’t always want chewy bits with my pasta, you know?

HERE’S WHAT I DIG SO FAR

• SDTP generously slathered on a pizza crust, topped with grilled chicken, sliced onion, large shavings of Romano & mozzarella cheese, and chopped fresh tomatoes, salt & pepper.

• SDTP loosened up with a little tomato sauce and poured over cheese ravioli, topped with crumbled goat cheese.

I don’t have a photo for the next idea, you’ll have to take my word for it.

• Goat cheese and sun-dried tomato pesto mixed together and spread on crackers or toasted baguette slices.

So that’s as far as I’ve gone.

What’s up your sun-dried tomato sleeves?  What can you share with me that will help me grow to appreciate them more?