I do not like sun-dried tomatoes. To me, they're like tomato-flavored raisins. Then, when they're packed in oil, they’re like oily tomato-flavored raisins. But, sun-dried tomatoes do find themselves appearing in a number of recipes that I want to try, many of which are Tuscan-inspired, and I do enjoy this type of food. If you feel the same way about sun-dried tomatoes as I do, then I think you're going to be interested in this product from Melissa's Produce (This is not a sponsored post, I just love it!). It's high up on my list of favorites (along with the Fire Roasted Sweet Red Bell Peppers, Hearts of Palm, and Roasted Jalapeno Peppers). Introducing Sun-Dried Tomato Pesto. Imagine!
I use it in every recipe that calls for sun-dried tomatoes. Because a lot of good ingredients go into this pesto (The highest quality sun dried tomatoes with extra virgin olive oil, Parmesan cheese, pine nuts, garlic and seasonings,), the depth of flavor in any recipe where it is used is so much better than if sun-dried tomatoes are used alone. It also adds no bitterness. I use anywhere from one heaping tablespoon to two heaping tablespoons depending upon how many sun-dried tomatoes are called for, or just according to my own personal taste. Once you try this, you will never go back to sun-dried tomatoes again. Why should you?
Come back tomorrow for a tasty example of the use of this pesto in place of sun-dried tomatoes in a delicious Tuscan Shrimp dish. You won’t want to miss this!
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