Where would Spanish cuisines be without the tomato? While the tomato originated in the Andes, colonization and trade routes in the 16th and 17th centuries brought this plant to Europe, where it became an indelible part of the cuisine. Let’s gather on Zoom and share our love of this summer gem! This class explores Spanish recipes from four different regions that take advantage of peak tomato season. We will incorporate tomatoes both raw and cooked, and discover together the flavors that complement and highlight them, as well as the wonderful advantage of cooking and eating seasonally. 

First, we’ll make a tomato and red pepper salad from Extramadura, a lesser known region of Spain with a rich past and a humble present. You’ll roast and char to highlight the vegetables’ sweetness and smokiness. Next, you’ll make a tomato and fig soup from Minorca, a paradisiacal Mediterranean island. Ripe figs and tomatoes make this simple soup shine! From the South, you’ll make a spicy tomato sauce to envelop clams. Lastly, you’ll make pa amb tomàquet, the quintessential Catalan dish—a perfect example of the thriftiness of Mediterranean cuisine. You won’t be able to resist swiping up the clam sauce with this bread!

Gather your family, cook from the comfort of your kitchen, and celebrate the joy of tomatoes with Camila!