Summer Tomato and Herb Dip

  • Serves

    makes 2 1/2 cups

  • Cook

    2 hours


By Sara Hauman

Published on August 6, 2015

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

Featured in: Flip the Dip


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


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.

Step 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.

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