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Roasted Tomato and Basil Soup

Roasted Tomatoes with Delightful Palate's Balsamic Garlic Honey Vinaigrette
Roasted Tomato and Basil  Soup
Pureed Tomato and Basil Soup

Roasted Tomato and Basil Soup


To roast tomatoes

2 pounds ripe plum tomatoes cut in half lengthwise

¼ cup Delightful Palate’s Balsamic Garlic Honey Vinaigrette

1- 3 inch sprig of fresh rosemary

3 garlic cloves, crushed

1/2 teaspoon salt

1/2  teaspoon freshly ground black pepper

Preheat the oven to 400 degrees F. Toss together the tomatoes, ¼ Delightful Palate’s Balsamic Garlic Honey Vinaigrette, garlic cloves, salt, pepper and a sprig of rosemary Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.

To make the soup:

1 cup yellow onions, chopped

3 garlic cloves, minced

2 tablespoons unsalted butter

2 teaspoons salt

¼ teaspoon crushed red pepper flakes

1 (28-ounce) canned plum tomatoes, with their juice

½ cup fresh basil leaves, packed

1 quart chicken stock or water


 In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter,  2 teaspoons saltand red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Puree with an immersion blender and taste for seasonings. Serve hot or cold.