Heirloom Tomato Butter

1. Combine the tomatoes, brown sugar, honey, and apple cider vinegar in a small saucepan. Bring to a boil over medium high heat. Reduce the heat to a simmer and cook for about 45 minutes, stirring occasionally. Add the dried chiles. Continue to cook until the mixture has completed reduced and thickened (there should be no runny liquid left). Let cool.
2. Combine the cooled tomato mixture and the softened butter in a food processor. Process until smooth. Reserve the butter at room temperature until serving. Any extra tomato butter can be refrigerated for another use.

Burnt Honey Cornbread

1. Add the honey to a small saucepan. Over high heat, let the honey boil for about 5-8 minutes, whisking continuously until it has darkened in color. If you stop whisking, the honey will likely bubble out of the pan. Let the burnt honey cool.
2. Preheat the oven to 450F. In a mixing bowl, whisk together the cornmeal, salt, baking soda, and baking powder. In a separate bowl, beat the egg. Slowly stream in the buttermilk and cooled honey. Add the wet ingredients to the dry ingredients and whisk until smooth.
3. Let the batter sit while you transfer the skillet(s) to the oven…use 1 (12-inch) skillet or 3 (6.5-inch) skillets. Let preheat in the oven for 10 minutes. Carefully transfer the hot skillet(s) to the stovetop and heat over high heat. Add a piece of butter to the hot skillet to coat the bottom well. Once sizzling, pour the batter into the skillet(s). Transfer them back to the oven and bake until golden brown and crackling, 8 minutes for the 6.5-inch skillets and 16 minutes for the 12-inch skillet. Check that the cornbread is cooked by inserting a toothpick and ensure it comes out clean. Let the cornbread cool slightly. Serve with a generous slab of tomato butter and an extra drizzle of honey, if you’d like.