Sauce Builder
Slow Jam
Sun-dried tomato, garlic, basil. Confit depth without the hours.
About this blend
Slow Jam is the everyday one. It tastes like garlic and tomato that have been going low and slow since morning, except it's ready in under ten minutes. Sun-dried tomato granules, garlic, basil, a little sugar to round it out. It's the jar of tomato confit you always meant to make and never did. This is easier, and honestly just as good.
What's in it
Ingredients listed. Ratios are ours to know.
- Sun-dried tomato granules
- Granulated garlic
- Dried basil
- Onion powder
- Flaky sea salt
- Sugar
- Black pepper
How to build the sauce
Three ways to use Slow Jam as a base. The rest is up to you.
Garlic confit sauce
Heat 4 tbsp olive oil over low. Add 2 tsp Slow Jam. Stir for 2 minutes. Low and slow is the move. The tomato and garlic will bloom into a jammy base. Add a splash of pasta water, toss with noodles.
Slow jam toast spread
Heat 2 tbsp olive oil, add 1½ tsp Slow Jam. Stir over low heat 3 minutes until deeply fragrant. Spoon onto thick toast. Add a runny egg, ricotta, or just eat it as is.
Confit vinaigrette
Bloom 1 tsp Slow Jam in 2 tbsp warm olive oil. Cool slightly. Whisk in 1 tbsp red wine vinegar, 1 tsp Dijon. Dress a pasta salad, grain bowl, or roasted carrots.
What to make with it
Six starting points. None of them are rules.
Sunday Pasta
The classic. Low heat, olive oil, Slow Jam. Add pasta water. This is the 10-minute Sunday sauce.
Confit Toast
Spoon over grilled bread. Add ricotta or a soft egg. The garlic and tomato go jammy in olive oil.
Eggs & Toast
Make the confit base, crack eggs in, cover. Soft jammy eggs in a garlic-tomato bath.
Garlic Bread Elevated
Bloom in butter instead of oil. Spread on thick slices, broil until golden. The tomato caramelizes.
Grain Bowl
Make the vinaigrette. Drizzle over farro or quinoa with roasted vegetables and fresh herbs.
Flatbread Sauce
Use as a pizza-style base. Spread it right on the dough, top with mozzarella, roast at high heat.
Ten recipes to start with
Every one feeds four. Use them as written or go off-script, that's the point.
4 tbsp olive oil · 2 tsp Slow Jam · 1 lb pasta · pasta water · parm
- Stir the blend into warm oil over low heat 2 minutes until jammy.
- Add a ladle of pasta water, toss with noodles and parm.
2 tbsp olive oil · 1 1/2 tsp Slow Jam · 4 thick slices bread · ricotta
- Warm the blend in oil 3 minutes until deeply fragrant.
- Spoon over toast spread with ricotta, or just eat it on the bread plain.
2 tsp Slow Jam · 1 can (15oz) crushed tomatoes · 6 eggs · olive oil
- Bloom the blend in oil, add tomatoes, simmer 5 minutes.
- Crack in the eggs, cover, cook until the whites set. Serve with toast.
4 tbsp butter · 1 tsp Slow Jam · 1 baguette
- Bloom the blend in melted butter instead of oil.
- Spread on split bread, broil until golden. The tomato caramelizes at the edges.
1 tsp Slow Jam · 3 tbsp olive oil · 1 tbsp red wine vinegar · 1 tsp Dijon
- Bloom the blend in warm oil, cool slightly.
- Whisk in the vinegar and Dijon. Dress a pasta salad, grain bowl, or roasted carrots.
1 lb dough · 2 tsp Slow Jam · 2 tbsp olive oil · mozzarella
- Mix the blend into the oil and spread right on stretched dough.
- Top with mozzarella, roast at 500F until blistered.
2 cups cooked farro or quinoa · confit vinaigrette · roasted vegetables · herbs
- Make the confit vinaigrette above.
- Toss the warm grains in it, pile on roasted veg and fresh herbs.
2 cans butter beans · 2 tsp Slow Jam · 3 tbsp olive oil · 1 cup stock
- Bloom the blend in oil, add drained beans and stock.
- Simmer 12 minutes until jammy and thick. Eat with crusty bread.
1 cup whipped cream cheese or labneh · 1 tsp Slow Jam · olive oil
- Fold the blend into the cheese with a drizzle of oil.
- Let it sit 15 minutes so the tomato softens. Serve with crackers or veg.
8 chicken thighs · 1 tbsp Slow Jam · 3 tbsp olive oil
- Rub the thighs with the blended oil, set them on a sheet pan.
- Roast at 425F for 40 minutes until the skin is deep and sticky.
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