Great over chicken and also in pastas, and dating to the 1790’s, this mother tomato sauce can be French or Italian.  French style typically uses little garlic and no oregano or basil.  While the Italian style does.  

Mother tomato sauce usually isn’t vegetarian, but it is easy to make it so! 

Come  to this session with Chef Valerie and discover this versatile foundation sauce used in so many dishes.  It will become one of your favorites! (as will the secondary sauces marinara, provencal, portugaise, and creole.)

Be sure to attend all five of the mother sauce series with Chef Valerie!  They are Béchamel, Espagnole, Tomato, Veloute, and Hollandaise.