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, oregano, garlic salt and kosher salt and process until finely ground. Keep in an airtight container in the refrigerator for up to 1 month.
Try this spice blend sprinkled on grilled chicken, warm buttered popcorn or warm flatbread; or stir it into sour cream and mayonnaise as a dip.
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