About this recipe:I crave the taste of real Italian food. So, after exhaustive research I have come up with a way to add some of that flavour back into cooking. It called "Stardust of sun-dried tomatoes". It is a powder made from the dried variety of sun dried tomatoes - not the ones in oil. It's easy to make, will keep for ages and versatile to use. Sprinkle some on top of savoury crepes with a light cream sauce, or add to soups, sauces, ragu or pasta dishes. Make plenty and give it away as gifts.
Preheat the oven to 180 C / Gas 4 and then turn it off. Spread the sun dried tomatoes evenly on a baking tray in one layer. Place in the warm oven and close the door. The toasting will take place with the residual heat. Normally, this takes about an hour and a half so sit down, relax and enjoy the aroma with a glass of wine!
When the time is up, the tomatoes should be crunchy but not burnt. Use a hand held microplane slider grater to grind them down into a powder. Hopefully they will be dry enough and not have any residual moisture that would make them stick to the grater. If they do stick a little, keep just those parts and just repeat the process of heating them up in the oven again on a low heat - but watch them closely this time as they will dry out quicker second time round.
What should come out is a fairly uniform powder that can be stored and used at will.
Warming them up is also an option if you have forgotten them in the oven and it has gone cold.
Keep this on hand! Wow! I gave this a few pulses in an electric food chopper and it worked perfectly. I didn't have any issues with the tomatoes not drying evenly or completely but I took them out of the oven after 2 hours. They went nicely on my pasta. I made a paste out of 1 Tbsp tomato dust, 1 Tbsp EVOO, and 1 Tbsp olive paté. It was delicious on pasta and on toast. Definitely a "must have" in the kitchen. Thank you for the recipe. - 21 Jan 2016