Burn your honey for better tomato salad! Cooking honey to a deep amber gives it a deep, bittersweet note, which is exactly what you a ripe summer tomato needs. You’re not putting sweet on sweet; you’re giving juicy, tangy tomatoes a backdrop of caramelized bitterness that creates contrast and depth. Our director of culinary production Wes Martin blooms fennel in the honey as it darkens, then hits it with red wine vinegar and pours the vinaigrette on warm, which wakes up the flavor of the tomatoe
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Burn your honey for better tomato salad! Cooking honey to a deep amber gives it a deep, bittersweet note, which is exactly what you a ripe summer tomato needs. You’re not putting sweet on sweet; you’re giving juicy, tangy tomatoes a backdrop of caramelized bitterness that creates contrast and depth. Our director of culinary production Wes Martin blooms fennel in the honey as it darkens, then hits it with red wine vinegar and pours the vinaigrette on warm, which wakes up the flavor of the tomatoe
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