This is peak tomato season, so get busy! Learn different types of tomatoes -- slicers, heirlooms, romas and cherry tomatoes -- and pair them with hot peppers and herbs to create soups, sauces, salsas and salads. Roast tomatoes and herbs in the oven to enjoy with baguette slices; chop tomatoes, onions and hot peppers to make pico de gallo, the basis of chicken tortilla soup; and use a food mill to make a tomato sauce, from which we'll create a fresh-tasting pasta sauce and a spicy barbecue sauce. Most recipes are low-carb and/or Whole30 compliant. Take home recipes, descriptions of different varieties of tomatoes; technique cheat sheets; directions for making a stunning caprese salad, and the ability to use what you've learned as a framework for creating your own recipes at home. Food fee of $25 payable to instructor at class.