Tomato Sauce 101 | Cooking fundamentals | Chef Rudakova | Skillshare

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Tomato Sauce 101 | Cooking fundamentals

teacher avatar Chef Rudakova, Chef & Culinary Artist

Watch this class and thousands more

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Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Watch this class and thousands more

Get unlimited access to every class
Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Lessons in This Class

    • 1.

      Class introduction | Tomato sauce


    • 2.

      Tomato Sauce Preparation


    • 3.

      Important: technique breakdown


    • 4.

      Tomato Sauce Evaluation


    • 5.



    • 6.

      Final thoughts


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About This Class

This is an in-depth cooking class on one of the Leading / Mother sauces in classic French cuisine  - Tomato sauce.

In this class, I’ll teach you how to think like a professional Chef when cooking sauces. So you can use and implement your knowledge and newly acquired cooking skills and techniques to any kind of French sauce based on Tomato Sauce cooking technique at any point of time, if you follow my simple guidance.

You'll find in this class all the cooking techniques explained and shown, full recipes, common mistakes broken down and as a bonus I'll show you a dish preparation that goes perfectly well with it.

After taking this class, you will:

  • Become more confident with your culinary skills
  • Impress your guests & most importantly, yourself with a variety of Tomato-based sauces that you’d be now able to make with “eyes closed”
  • Get to know the solutions to the common mistakes in Tomato sauces making
  • Learn the core & timeless principles and techniques behind French sauces making
  • Know the tricks that Chefs use to make a perfect Tomato sauces

Who is this class for:

  • Passionate homecooks
  • Aspiring young people considering going to a culinary school
  • Experienced Chefs, wishing to improve on their food plating skills

If you are curious about cooking, ready to advance your culinary techniques and want to learn what Chefs learn in professional culinary arts schools, this class is for you! Master the French sauces and impress your guests and yourself with each dish that you cook. There's no complete dish without a delicious and beautiful sauce to accompany it.

I hope you do enjoy it, will learn something new and valuable to take you a step further in your culinary journey, and it will inspire you to continue your culinary education & mastery.

Have fun!

If you want to advance your culinary skills further:

Yours, Chef Natalia Rudakova

Meet Your Teacher

Teacher Profile Image

Chef Rudakova

Chef & Culinary Artist


Hey there,

My name is Natalia, a.k.a. Chef Rudakova. I'm a professionally trained Chef, a Culinary Artist, a YouTuber and a Culinary Instructor.

You might know me from my YouTube channels or Instagram, where I share interesting, fundamental and non-trivial culinary techniques, breakdown various ingredients and explain how these ingredients contribute to cooking recipes.

Teaching & explaining how cooking works is my passion! And, therefore, I've created a series of cooking classes for Skillshare, that can open up a curtain, leading you to an exciting culinary world and make you a great Chef.

If you want to advance your culinary skills further:

You ar... See full profile

Level: All Levels

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1. Class introduction | Tomato sauce: You might already know that there are five leading sources in French cuisine, those on which all the other sources are based. So once you must have the technique of making each one of these five sources, you'll be able to make any other kind of French sauce and really rough it in the kitchen, you become the master of French sorcery. This tomato sauce class is part of this series of classes. These are not just the video recipes. This is not what we do here. This is a real class with technique breakdowns, with chefs, insights, and with explanations of how you can use this new knowledge to your calendar adventures beyond just tomato sauce preparation. This class is for those of you who like to ask the question, why? Why do we use this technique in this specific recipe? Why do we use these specific ingredients? The informational value of watching this class is equivalent to attend in real life class in a full-time culinary school for chefs. In today's class, we're going to break down the details behind the camera technique of tomato sauce preparation. We're also going to talk about the variations that you can take on the classical tomato sauce and makes more sources. And finally, we're going to prepare a delicious, aromatic, beautiful French salmon dish. 2. Tomato Sauce Preparation: Making a base tomato sauce used to be done with the addition of rule, a stature thickener that we've just used in the preparation of a bishop male source in our previous class. But nowadays, chefs completely omit this and content with a tomato puree alone, which is just sufficient enough to thicken the sauce. In the future when you'll be working with some kind of sauces that contains fruits and vegetables. Can see they're using their pure red to thicken the sauce. Instead of agents, some kind of external thickeners, sources of these kind, also known as Cooley in more than French kitchens. Structurally, we've clarified the fact that the thickening agent in the tomato sauce Is the tomato puree. But what is the flavored liquid? The flavored liquids in the tomato sauce Is the tomato juice itself. Basically it, tomato sauce is one of the most straightforward sorted that you can make. It takes a lot of time and place, but it will be hard to forget the ingredients or the technique in this source. A very important factor in a truly delicious tomato sauce preparation is the quality of the tomatoes. Ripe, juicy, sweet tomatoes picked justin season. This is the chefs best kept secret, and it is what separates a great homemade tomato sauce from a watery Play Store, both tomato sauce. So keep this in mind when working with vegetables. In most cases, I would even say in all the cases, these are not the vegetables that are boring. It's their quality that is not up to par. 3. Important: technique breakdown: Now, the tomato sauce that we're going to be preparing today is the vegetarian version of the source. Here you may ask, I thought the tomato sauce is always vegetarian. How can one make it non vegetarian? That's a fair question. Some chefs, if they are preparing this tomato sauce to be using some kind of meat dishes, they might use bacon fat, e.g. instead of olive oil or other kinds of vegetable oil to setae are all tomatoes. And sometimes they might even throw a couple of bones in to give them more meaty and umami flavor to the source. That would only make sense of work if you know that your tomato sauce is going to be used for meat dish, otherwise, the meaty flavor would be too dominant and to misleading for your tomato sauce. So in the classical tomato sauce preparation, you would typically start with lightly sustained vegetables without giving them any color or brown. But I personally believe that the process of roasting vegetables gives a more umami flavor to all kinds of vegetable sources and dishes in general. So as a compromise, we're going to do a little bit of both. So the first thing we're going to do, we're going to preheat your oven to 450 degrees fahrenheit. Meanwhile, we're going to rapidly chop two quarters about one kilo of our red tomatoes. Bear in mind that we're not removing schemes, were not feeling the tomatoes for the tomato sauce preparation, not now, not later on in the process. We will be doing the tomatoes later on in the class when we will be doing our attitude a recipe, but not right now. Right now I feel it's just the waste of time since any kind of large particles that will be left in the source after purine will be removed during the process of passing it through the CIF. And finally, keep in mind this size of your cuts when you're cooking your vegetables. We'll be cooking our tomato soup bureaus and our tomatoes with whole shallots, which are about this size. And you want your vegetables to be more or less of the same size, so you don't end up with some vegetables to be overcooked and some undercooked. And now I'm going to mix my cat tomatoes with some garlic confused vegetable oil, season it a little bit with salt and spread it on a baking tray. I'm also going to add a couple of whole shallows. I'm not going to peel them. And the reason for that is that the audience, they tend to Brown much faster than the rest of the vegetables when you rolls them. And we don't want too much brown in and our tomato sauce since we already stepped away from the classical preparation than just sustain them. And I'm also going to add a little bit of fresh rosemary and bake it for 20 to 40 min, keeping an eye on it. So while half of our tomatoes are roasting, we're going to work with the rest of them. We're going to first leaf three or four tomatoes for there, the recipe, the rest we're going to set, they're using the classical tomato sauce preparation method for that. First, I'm going to prepare all of my Amazon plus all the ingredients that I need. So when I need them, they're already and I don't need to go back and cut and then waste my time. I'm going to prepare everything right now. With the tomatoes. We are going to dice them to about a medium dies. In calendar. There are four cubicle. There is Bruno Mars, which is a super, super, super, super small cuts. And then we have these small cut, the medium cut and the large cuts. The medium cat is about half an inch in size. So this is what we're going to do for our tomatoes. Next, we're going to cut our shallow or audience if you are using only onions and carrot. First, we're going to peel them. And then just for fun, I'm going to show you another kind of card which is called Python. I'm not sure if I pronounced that correctly, but it's gonna be, it's spelled over here. These kind of cut represents the natural shape of the vegetables. And we're going to do that and also I'm going to cut it in half. So it's a half-page and cut. Once you see what I mean that you understand that is actually the most common cards for any kind of audience. All the way to the bull calves and Dan. Now, let's quickly go through the whole mess and through all the ingredients we're going to use for our tomato sauce preparation and then start cooking. Garlic infused vegetable oil, shallots, carrots, tomato paste, which is by the way, where most of our vibrant red color is going to come from. White wine for the D glazing over the oven pan. Once it's done. Tomatoes, of course, three bailiffs and ten peppercorns, which we're going to tie with the biggest wine and cheese cloth. This item is called as a share, and this is a category item that is often used for stokes broth and sauces preparation. That's where you can put all of your flavoring ingredients inside. And to finish the source, we're going to season it with salt and the secret ingredient, sugar. To start the cooking process for our tomato sauce, I'm going to use a large ports like this. Take into account the whole lot of tomatoes that we're going to use. So I'm going to put it on heat, makes sure that it's warm enough, and then I'm going to add the oil. This is the correct procedure and the most common mistake that many people make. First, you need to heat the pan in any kind of saying that you're doing and then you add the oil so you don't burn the oil before you start cooking. Then I'm going to add the shallots and sweat them, so it's enough shallots are, audience is a process that takes at least 5 min on low heat. You really want to get all the sweat out of your audience for shallots. Then I'm going to add the carrots and cook them for about one to 2 min and then add the tomato paste and cook it, fry it until you see the change in color to a more deep red color. Then we're going to add our tomatoes. And once the release the Jews, we will put this subshell and tie it to the side of the pen and cook it for about 15 to 20 min, steering from time to time. Our OC tomatoes are done. As you can clearly see what I'm gonna do now, I'm going to cut open the shallots very carefully and remove the paste. And do it very, very carefully because there is lots of heat trapped inside the shallots. So you don't want to get burned here. And I'm going to add all the content of the pen to our tomato sauce, except of course for the Shalit pills and the Rosemarie. And then I'm going to integrate the band with some white wine. As you know, all the best staff, all the juicy stuff is always left at the bottom of the fence so we don't want to leave it aside. We're going to edit to the tomato sauce as well. Now we're almost there. I'm going to remove our subshell now from the board with all our flavorings, blend all the ingredients of our posts in a powerful glands act and pass our tomato sauce to receive. Here's one extra tip for you. If you are trying to blend in your blend some kind of ingredients that are really, really hot. You want to remove this cup from the top of your blender because you need to leave a point for the heat to release. Otherwise, you will end up with an explosion in your kitchen. And instead you can just put a towel on top and just keep it there. Here it is. Our perfect tomato sauce is ready. As you can see, it's already the right consistency, so I don't need to cook it to reduce it any further or add any liquids to it. What I'm going to do now, I'm going to put it back in the brain to summer, season it with salt and add a little bit of sugar. It adds all the difference. 4. Tomato Sauce Evaluation: A well-prepared tomato sauce must have a good, vibrant red color. It must also have a good sweet tomato aroma and must be of the right consistency. Smooth, no lumps. A little bit thicker than Shamil sauce, but not too thick. And finally, a balanced, Concentrated flavor of tomatoes. As we discussed earlier, it should taste like meat. If you decided to use bacon fat, it should taste like tomatoes. On steroids. The variations that you can make with the tomato sauce are endless. You can add more vegetables to eat and peripheral, or you can add more herbs and ******. The world is your oyster here. One of the most populous small sources of a tomato sauce is a creole sauce. For creole sauce, you would typically add some bell peppers, celery, lemons, and the green pepper wherever you decide to do with your variation. So with tomato sauce, remember that the sense of flavor balance and the quality of the ingredients, or 60k. 6. Final thoughts: That's it for the second class in the fringe sources series. I hope you've learned something new today and you feel full of ideas on how you're going to apply your newly acquired knowledge and skills in your own cooking. And that's really the whole point of this class. To give you a new calendar and knowledge, teach you a couple of skills and inspired to create and be confident in your kitchen. And don't forget to do the class project and share it with me. I'll be happy to give you my feedback, answer your questions, and follow up on your progress. Okay, that's it for now. Thank you for watching. You're the best ya, my calendar hero, and I'll see you in the next class.