Put the sun-dried tomatoes on a small plate and microwave in 30-second increments, checking the tomatoes for texture in between, until they begin to harden but are still red and slightly pliable, 1 to 2 minutes (they may begin to brown and taste bitter
if cooked too long). Let them sit until cool and completely hardened, about 2 minutes.
Break up the tomatoes into small pieces. Transfer them to a spice grinder
and process to a powder (discard any pieces that won't grind). Add the Parmesan
, garlic salt and kosher salt and process until finely ground. Keep in an airtight container in the refrigerator for up to 1 month.
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