Très quiche

Illustration by Mark Stivers

It's the time of year when tomatoes are ripening, and vines are sagging as they bear the last fruits of the season. But there's only so much one can do with extra sacks of homegrown tomatoes. Some of the routes I've taken in the past include making heirloom-tomato salads, a bunch of pasta sauce and pickled tomatoes (which taste similar to the kind found in local Slavic grocery stores). But a Tuesday-evening class sounds like the tastiest option: a Tomato Tart Workshop taught by Tracy DeVore. The hands-on class teaches participants how to create tomato quiches and tarts, which can be eaten for breakfast, lunch or dinner. It happens at 6 p.m. at Sacramento Natural Foods Co-op, 1900 Alhambra Boulevard. The class costs $40 for co-op members and $49 for the public. For more information, visit