Summer Tomato & Herb Dip

By Realtychick

Ingredients

• 3 ⁄4 cup honey
• 4 lb. mixed tomatoes, cored and cut into 1⁄2-inch dice
• 1 ⁄4 cup apple cider vinegar
• 2 tsp. kosher salt
• 1 ⁄2 tsp. freshly ground black pepper
• 1 ⁄2 tsp. smoked paprika
• 1 ⁄4 tsp. ground cumin
• 2 tsp. finely chopped oregano
• 2 tsp. finely chopped rosemary

Details

Servings 3

Preparation

Step 1

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.