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You may recognize the name Catherine Smart. She’s a former contributor to the Globe’s Food pages, a writer for The Food Lens, and a cooking teacher on TV. She’s also a personal chef, and that path has taken her from developing a recipe for a client to launching, with business partner Jacqueline Grady Smith, Pocket Garden Foods. The two recently introduced a riff on a red sauce called simply “not just pasta sauce.” Laden with chunks of tomatoes and speckled with basil, it’s made with 10 veggies — peppers, beets, zucchini, spinach, carrots, and more ($5.99 to $8.95 for 16 ounces). Without added sugar, the flavors meld together into a bright, healthy sauce that tastes light and fresh. It’s gluten-free and nut-free and vegan, as well. Smart was inspired to create the recipe for a family she was cooking for when she was faced with sizable boxes of produce from their weekly farm share, “It was a happy surprise that I could pack all of those veggies into a sauce that everyone in the family liked.” First she used it for spaghetti and meatballs, then as a chili starter, for shakshuka, a base for enchiladas, and also tweaked it for sloppy joes. Naming the sauce was easy. The food entrepreneurs have future plans to churn out “not just pesto sauce,” “not just salad dressing,” and other pantry staples. Available at Portside Market & Spirits, 50 Lewis St., East Boston, 617-686-8055; Formaggio Kitchen Kendall, 94 Hampshire St., Cambridge, 617-714-5758; Loyal Supply Co., 21 Union Square, Somerville, 617-996-6930; In Season, Food Shop, 1 Bow Market Way, 617-863-7852, or go to notjust.co.

ANN TRIEGER KURLAND

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