The flavor of a tomato that’s been warmed by the sun. It’s simultaneously bright and deep, acidic, sweet, and deeply rich. The warmth of the sun mellowing its sharp acidity, turning it into a gentle escape. I know these tomatoes. I can still taste them on my tongue. A childhood memory that’s grown up.

This summer I will consider it an accomplishment if I can coax tomatoes out of what last spring was just lawn. The cherry tomatoes will be eaten out of hand. Dirt brushed off while the sun kisses our cheeks. Each tomato bursting as we bite into it. Beefsteaks will be sliced thick and served on toasted bread with a smear of mayo or a drizzle of very good olive oil, topped with fresh basil leaves and a sprinkle of Maldon salt. San Marzanos will be saved for sauce. Thick, rich, flavorful sauce that will envelop penne, luxuriate over meatballs on a sub, or gently braise meat. I love to make my own sauce. I think I’m good at it too. But, the other day I tried a sauce that gives mine some tough competition.

Otamot.

The Brooklyn based company started because the founder, Andrew Suzuka, wanted fewer battles over food with his daughter. (That’s fair.) So he created a tomato sauce that doesn’t have added sugar or preservatives and packed it with veggies and nutrients.

Tomato, carrot, red bell pepper, sweet potato, butternut squash, spinach, red beet, sweet onion, garlic, and shiitake mushroom are blended up to a thick purée that begs to have crusty garlic bread swiped through. (Have you tried Burlap & Barrel’s Purple Stripe Garlic yet?? It makes the most amazing garlic bread!)

I compared Otamot to another popular sauce brand. The other one could be fine. But, I want more than that. Otamot is a nutrient dense food that’s got 25% of your daily recommended vitamin E, 10% vitamin C, 20% vitamin A, 15% vitamin B3… Read the label. It’s really good stuff.

Sometimes I don’t have the energy to make food that’s this healthy and delicious. Or I don’t have all the ingredients on hand. Maybe it’s 5:30pm and I’m still working on a blog post and dinner needs to be quick and right now. I’m thankful that there are companies out there making truly high quality food that allows us to easily feed ourselves well.

I learned about Otamot at the virtual Yellow Co conference in June. A free jar was in our virtual goodie bag. Yes please! I used the entire jar to make a simple pasta. I’m regretting not saving some for pizza night though. ¯\_(ツ)_/¯ Next time I think I’ll get the Otamot Organic Mixed Sauce 4-Pack. It’s a good deal and I’d get to try all the flavors. And, youguys, Otamot is offering 10% off to my readers (code RACHO10)!

Here’s an easy dinner to make with your Otamot. Use the veggies that you have on hand. Sub any type of ground meat, or try a meat free option like cannellini beans, seitan, or vegan sausage.

Happy Eating!

Pasta with Otamot

Serves: 4

Prep: 10 minutes Cook: 15 minutes Total: 25 minutes

Ingredients

• 1 pound penne or rigatoni pasta (wheat or rice)
• 1 pound ground beef/pork/chicken/turkey, vegan sausage, seitan, or 1 can cannellini beans (drained)
• 1 bell pepper, chopped
• 1 yellow onion, chopped
• 8 button mushrooms, chopped
• 1-16 ounce jar Otamot (Organic Essential) sauce
• 1 cup pasta water
• to taste salt
• 1 t unsalted butter or olive oil (optional)

Directions

1. Bring salted water to a boil in a large pot.
2. Cook your protein in a large skillet for about 3-5 minutes. Add the bell pepper, onion, and mushrooms. Cook until the veggies are tender, stirring occasionally, about 5 minutes more. Add the Otamot sauce and cook until it’s bubbly.
3. While the veggies cook, cook the pasta to just shy of al dente. Add 1 cup pasta water to the sauce before draining the pasta. Stir the pasta into the sauce and let it finish cooking. Add salt if desired. Stir in butter, if using. If not, drizzle each serving with a bit of olive oil.

Otamot and Burlap & Barrel are affiliate links. I get a small commission for any sales generated from these referrals.