Tomato Plate with Hot Honey and Pepitas

In mid-August, we eat tomatoes with every meal, simply dressed with a little bit of sauce and something crunchy.

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1 cup honey
1 cayenne or habanero pepper, sliced thinly
1 tbsp apple cider vinegar
3 big slicing tomatoes, ideally different colors
1/2 cup pepitas, toasted
2 sprigs mint, basil, cilantro, or parsley, roughly chopped


  1. In a small saucepan heat the honey until just warmed and runny
  2. Add the chili slices and let steep at least 10 minutes
  3. In a small bowl combine 1/4 cup of the honey with the vinegar and a pinch of salt
  4. Slice the tomatoes into large rounds and sprinkle with salt
  5. Drizzle the vinegar honey over the tomatoes and top with the pepitas and serve immediately