Peak tomato season doesn’t last forever, but with the right techniques, you can capture that summer flavor and make the most of it while it lasts. In this hands-on class, you’ll learn practical, approachable methods for preserving and transforming fresh tomatoes into versatile staples you can use throughout the season. We’ll cover the essentials of water-bath canning and explore multiple ways to turn ripe tomatoes into flavor-packed foundations for everyday cooking—some perfect for stocking the pantry and others ready to enjoy right away. You’ll leave with the skills to make the most of peak-season tomatoes and bring their bright, fresh flavor to your cooking anytime. Each student will go home with one quart jar of canned tomatoes.
Menu you’ll cook and enjoy:
- Canned Whole Plum Tomatoes
- Cherry Tomato Confit with Garlic, Shallots and Thyme Served with Goat Cheese Crostini
- Grated Beefsteak Tomato Sauce with Basil, Pasta and Roasted Vegetables
- Sweet and Spicy Vine-Ripened Tomato Jam with Aged Parmesan
Skills covered in class:
- Selecting and cutting tomatoes
- Hot water bath canning
- Making confit
- Preparing fresh tomato sauce
- Working with fresh herbs
- Roasting vegetables
- Balancing flavors
In this hands-on class, students will be paired in groups of three to five and work together as a team to prepare the recipes.
School Notes:
Important:
- Please note that upon purchase, your email address may be shared with The Chopping Block Lincoln Square, and you will be receiving class and/or marketing information from the provider.
- Also note that by purchasing seats for classes at The Chopping Block you are authorizing CourseHorse to charge your card if you order additional drinks and do not pay for them at the time of the class.
