(2017) Tomato and Herb Dip

Recipe Author: Conne Ward Cameron

From Saveur magazine, you can use up all those tomatoes you’re accumulating. (Maybe you’re like me and went crazy at local farmers markets this weekend. I came home with a bushel basket’s worth of tomatoes from an organic farmer who sells at the Jonesboro Farmers Market.) It’s from chef Sara Hauman of Huxley restaurant in San Francisco. Yes, you’ll heat up your kitchen, but it sure will smell delicious.


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


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.