MEET HOT TOM
You may know him as Spicy Hot Tomato Oil, but his friends call him HOT TOM, the put-on-anything sauce we put on everything. A little spicy, a little sweet, and a little garlicky with a rich olive oil finish. The magic ingredient you didn't know you needed.
YOUR NEW FAVORITE PASTA
Campanelle, or "Little Bells” in Italian, catches every drop of your favorite sauce. Artisan-made with only two ingredients: 100% durum semolina flour and water.
“BEST STUFF ON THE PLANET! I went to Cuse from 2010-2014 and one thing remains constant, this sauce is amazing. It can go on anything you put your mind to.”
“Drizzle on cooked pasta with parmesan cheese! Dip italian bread into it! Drizzle on spaghetti squash! Oil homemade pizza dough before cooking. IT IS DELICIOUS! YOU HAVE TO GET SOME!!”
“It's a must have! We love this on pasta with shrimp and love the kick it gives the pasta. The flavor is just the right amount of spice for us. My fiancé loves this—we got it twice.”
“I’ve tried it with seafood, burger and eggplant. All great [...] You simply cannot go wrong with this sauce.”
“This is a little gift from heaven. A lot of people don’t know about this little gem. Made in my hometown! Grab a loaf of fresh Italian or French and dip away!”
“Saw the piece on Diners, Drive-ins and Dives [...] It is absolutely amazing! This has just become a must-have kitchen staple!”
“We’ve been buying this amazing sauce for well over 5 years now and nothing can ever even come close to how wonderful it is. The sauce is consistent and delicious.”
A MATCH MADE IN FLAVOR HEAVEN
GUY GETS SPICY HOT
Step into our kitchen and take a look at the Diners, Drive-Ins and Dives episode where Guy Fieri and Karyn cook up some of our signature Spicy Hot Tomato Oil.
HOT TOM IN FOOD&WINE
“The first thing you should know about Pastabilities, an Italian restaurant in Syracuse, New York, is that if you order bread for the table, it won’t come with olive oil—rather, Spicy Hot Tomato Oil. The second is that once you’ve dunked that first piece of homemade stretch bread into the sweet-hot, garlicky sauce, you’ll have a hard time not grabbing another piece. And another. And another…"
TIME TO GET HOT
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