Let’s highlight tomatoes at their peak! Where would Spanish cuisines be without the addition of the tomato, which came from the Americas? We love these icons of summer; it's unbelievable that they were considered poisonous once upon a time!

We will ease the summer heat by cooking a few recipes meant to be eaten at room temperature or chilled. Camila will also teach you the confit technique which will come in handy to preserve the surplus comes at the end of tomato season. If you can't get enough tomatoes, this class is for you!

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Salmorejo—Creamy Chilled Tomato Soup from Cordoba, served with Chickpea Croutons

Pà amb Tomaquet—Catalan Bread with Tomato

Tomato, Bonito, Purslane and Sprout Salad

Tomato Confit and Marinated Anchovy Tapa with Basil Oil