Cherry tomato sauce and powder

Almost nothing goes to waste in the kitchen. Many scraps that are normally discarded can be reused, as in this simple recipe.
Ingredients
Pachino or datterini tomatoes
Garlic
Thyme, oregano and basil
Salt and pepper
Extra virgin olive oil
Brown sugar
I cook the halved tomatoes sprinkled with chopped herbs and garlic. If you dislike chopped garlic, leave the cloves whole and remove them later. Add salt, pepper, a little sugar and oil.
I place them on a baking tray lined with baking parchment and bake at 180°C for half an hour. They lose a lot of water, leaving a concentrated and very flavourful sauce, excellent for bruschetta or pasta.

Once cooked, I pass them through a food mill. Please do not throw away the skins left behind.
If you want to keep the sauce rather than use it straight away, pour it into glass jars, close them, immerse in water and sterilise for 30 minutes in water brought to the boil.
Now back to the skins.
I spread them out on the microwave plate and microwaved at full power for 1 minute. I stirred and microwaved for another 1 minute, continuing until they began to dry out.
I then took a tray lined with kitchen paper, spread out the skins and left them covered overnight to dry.

You will see they have become dry and crisp.
I took a grinder.

I ground them finely to a very fine powder.

I poured the tomato powder into a glass jar.

I keep this powder to decorate dishes and flavour bruschetta.
It is delicious and very fragrant, with an intense flavour.