3⁄4 cup local honey4 lb. mixed tomatoes, cored and cut into 1⁄2-inch dice
1⁄4 cup Dwight Miller and Son Apple Cider Vinegar
2 tsp. kosher salt1⁄2 tsp. freshly ground black pepper1⁄2 tsp. smoked paprika1⁄4 tsp. ground cumin2 tsp. finely chopped oregano
2 tsp. finely chopped rosemary
Spread this delicious caramelized honey and tomato mixture on a sandwich or serve it as a dip with tortilla or pita chips.In a 6-quart saucepan, cook the honey over medium heat, stirring, until it darkens in color, 8 minutes. Stir in the tomatoes, vinegar, salt, pepper, paprika, and cumin, and bring to a simmer. Reduce the heat to medium-low and cook, stirring occasionally, until thickened to a loose jam consistency, about 1 1⁄2 hours.
Remove from the heat, scrape into a bowl, and let cool completely. Stir in the oregano and rosemary and chill for at least 4 hours, or overnight, before serving.
Adapted from Saveur
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This recipe was most recently featured in
Boston Organics Newsletter No. 33 of 2015.