Spread this delicious caramelized honey and tomato mixture on a sandwich or serve it as a dip with tortilla or pita chips.
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.