Last week, my husband and I met a friend and took the bus downtown to attend a cooking class. Cooking with Lucas was awesome. We learned about food, made delicious food, ate it, and met some great people. This one happened to be a tomato class. So we made two types of tomato sauce for pasta, bruschetta (pronounced brusKetta), we learned about and tasted his sun-dried tomatoes (those take days, so we didn't make those), and the class favorite, Caprese salad with really, really good fresh mozzarella. I'll just post a bunch of pics below for you to enjoy.
Chopping onions for the long-simmered tomato sauce; the copper pot is a great pot for simmering sauces; as the sauce doesn't jump out of it at all. Lucas buys the pots locally.
A huge pan of fresh cherry tomatoes and olive oil, ready for roasting. Above, the finished sauce on some good pasta with fresh Parmigiano-Reggiano on top. So simple and good.
Lucas with his very good olive oil that he imports from another part of Italy. Cool olive oil dispenser! Three photos below are of the Caprese salad. So delicious, flavorful, and fresh. Really, really good. Fun to photograph, too obvs.
This is a painted fresco on Lucas's kitchen ceiling. It was really awesome. He lives in a historic downtown apartment building that used to be a castle and is nestled against the old city walls, right by the big archway into the "old" part of the city. The whole experience was amazing and I really want to take more classes.
Does the sauce not jump out of the pot because of it's shape (being narrower at the top), or because it's copper? It's so pretty!
ReplyDeleteI should have worded that differently; I meant it didn't jump out because of the shape; smaller on top.
ReplyDeleteWe had a bunch of cherry & grape tomatoes that needed to be used, so I made the roasted tomato sauce tonight. Yum! Thank you for sharing the recipe!
ReplyDeleteThat's great to hear; thanks! I still need to make it at home.
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