As for your sundried tomatoes - I wish I had too many! I made a sandwich the other day for us that used a sundried tomato pesto sauce (Trader Joe's stuff - yum) but you could use rehydrated s.d. tomatoes instead. I chopped finely the following: Zucchini squash, half a red onion, about 6 arthichoke hearts (the marinated ones from CostC0) black olives, a large red bell pepper and grated a big carrot. Sauteed it all in olive oil with some of the artichoke "juice" from the jar too, along with a big handful of pine nuts. Since it insists on snowing still (this is almost May! eek) my herb plants are in the kitchen, so I pinched off a couple lemon thyme sprigs, 4 or 5 rosemary leaves and a couple sage leaves, chopped them up tiny and added them during the cooking. When everything is done (the squash was the slow poke in the skillet) I let it cool a bit then mixed it up with crumbled sundried tomato feta. We loved it on sourdough, but foccacia would be awesome-r! (We live too far from a store to just have neat stuff like that on hand, so we use lots of sourdough.)