Remember pimiento cheese? I’ll bet I ate a ton of the stuff when I was young. But then my taste got a little more sophisticated, not to mention that I started thinking about calories, and so pimiento cheese became a part of my gastronomical past. Lately, though, with all the doom and gloom in the air, I’ve been wanting the comfort food I used to eat. Macaroni and cheese, mashed potatoes, pot roasts, that kind of thing.
Yesterday while I stood looking into my refrigerator hoping for inspiration, I noticed a jar of sun-dried tomatoes in olive oil, the finely minced kind that I usually stir into hot pasta. Right beside it was a plastic bag of grated cheddar cheese. A little bell rang in my head. Why not combine them, add a little mayo, a smidgen of Dijon mustard, and call it tomato-cheese? So I did, and spread it on stone-ground wheat crackers for a snack. It wasn’t bad. Not as soul-satisfying as the old gloppy pimiento cheese on gummy Wonder Bread used to be, but not half bad. I think next time I’ll put it on top of grilled burgers.