Summer Tomato and Herb Dip

Tomatoes are cooked into caramelized honey and a slew of herbs and spices in this jammy dip. Serve it with tortilla chips, pita chips, or use it as a flavour-packed sandwich spread. Note: Allow at least 4 hours for chilling.

¾ cup pure honey
4 lb mixed tomatoes, cored and cut into ½" dice
¼ cup apple cider vinegar
2 tsp. sea salt
½ tsp. black pepper, freshly ground
½ tsp. ground smoked paprika
¼ tsp. ground cumin
2 tsp. fresh oregano, finely chopped
2 tsp. fresh rosemary, finely chopped

In a 6 qt saucepan, cook the honey over medium heat, stirring, until it darkens in colour, 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 1½ 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.

Makes 2½ cups.