Sundried tomatoesSun dried tomatoes packed in oil are a regular addition to a variety of dishes at my house–from pasta sauces to enchilada sauce. I usually mix in the sun dried tomatoes with my hand stick blender so you never know they’re in there except for a deep, rich flavor.


But sun dried tomatoes on their own? I hadn’t tried that before. Then I had  a sprinkling of julienne cut sun dried tomatoes over my dish at La’Albatross, a fabulous restaurant in downtown Cleveland. French. They’re the only place in the city with their own fromagier, aka a cheese monger. (I know, I had to ask what a fromagier was, too.)


Since then I’ve been topping salads, pasta dishes, roasted vegetables, and more with julienne cut sun dried tomatoes. I’m hooked on Mariani Sun Dried Tomatoes. I find them in the produce section of the grocery store–chances are you can, too.


Lately, I’ve only been able to find the flavored varieties–basil and hot pepper I prefer them plain so I can play up the flavor however I like.


Packaged sundried tomatoes





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