FAQs
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Otamot is thicker than typical prepared tomato sauces simply because it has more concentrated goodness and less added water. It’s the perfect base for countless meal options and can be used straight from the jar as a sauce or dip, or diluted with water or stock to suit your favorite recipes.
Our sauce is cost-effective too, as a little Otamot goes a long way. It coats pasta uniformly and does not leave a mass of watery sauce at the bottom of the bowl like most options currently on the market – but if you prefer a thinner sauce, simply dilute it based on the guidelines we provide.
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Our manufacturing process was designed to ensure that the sauce is not overheated, which can destroy the healthful vitamins and antioxidants in the vegetables.
Quickly heating the sauce is unlikely to affect its goodness, but it’s best not to let it simmer on the stove too long. For pasta, you can toss your sauce directly into hot cooked pasta, rather than heating it separately. For stews, add it just before serving, after the other ingredients are cooked through. -
Our Essential Sauce is highly versatile, and the possibilities are endless. A few of our favorite serving suggestions include:
As a warm sauce with spaghetti, pizza, or spiralized vegetables.
You can also mix with stock or milk for a nourishing soup and add to stews, chilis or braised chicken for extra flavor.
It’s also a wonderful taste enhancer in meatballs or burgers. You can even enjoy it cold as a dip on its own or made into hummus or pesto.
Essential Sauce makes a wonderful salad dressing too.
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Otamot is made to be diluted with water, stock, milk or cream for a delicious meal. There are three proportions:
Thick soup: Dilute 1 cup Otamot with 1/2 cup liquid.
Thinner soup: Dilute 1 cup Otamot with 3/4 cup liquid.
Cream Soup: Dilute 1 cup Otamot with ½ cup milk and ½ cup heavy cream.
Brothy Soup: Dilute 1 cup Otamot with 1 ½ cups liquid.
