Summer Tomato & Herb Spread

• 3/4 cup local honey
• 4 lb mixed tomatoes, cored and cut into 1/2-inch dice
• 1/4 cup Dwight Miller and Son 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

Spread this delicious caramelized honey and tomato mixture on a sandwich or serve it as a dip with tortilla or pita chips.

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.

2. 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.