There’s something about winter sunshine that is extra comforting and warming. I’ve been soaking it up these last few days and it feels wonderful. I know I will be sweltering in a few months, so I’m treasuring these moments when heat is rare and welcome.
This white winter rose is from my friend Sally’s garden. Isn’t it luminous?
Last summer I dried copious amounts of tomatoes, storing them in jars and the freezer to use through winter.
Now, as winter ebbs, I want to use them up before the new tomatoes are ready. So I’ve been grinding them in batches, reducing them to a fragrant, savory powder that works as a delicious spice for everything from mashed potatoes to quiche.
You need crispy dried tomatoes for this since any moisture will cause the spice to mold.
When drying the tomatoes, slice them thinly and dry them until they are like a tomato chip, leave to cool, then grind in small batches so you don’t overwhelm your spice grinder. You can also make this in a mortar and pestle, it will just take longer.
I love the paprika color of the powder, and the smell is marvelously rich. This morning I used it in a ham and cheese quiche, and it is scrumptious.
What would you use sun-dried tomato spice in? xo