Spiced Tomato Ketchup

This condiment was inspired by a locally produced spiced tomato jam that Danielle Custer ate while visiting her grandparents on the Oregon coast.

Slideshow: More Terrific Condiments

  • Servings: MAKES ABOUT 1 1/2 CUPS

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  • 2 pounds plum tomatoes, coarsely chopped
  • 3/4 cup plus 2 tablespoons sugar
  • 1/4 cup water
  • Two 1-inch strips of lemon zest
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon cinnamon
  • Salt and freshly ground pepper

How to make this recipe

  1. In a medium saucepan, combine the tomatoes with the sugar, water, lemon zest, allspice and cinnamon and bring to a boil over high heat, stirring occasionally. Reduce the heat to moderately low and simmer briskly, stirring occasionally, until thickened and reduced to 1 1/2 cups, about 25 minutes.

  2. Remove the lemon zest. Pass the ketchup through a coarse strainer, pressing on the solids; discard the solids. Let cool to room temperature and season with salt and pepper.

Make Ahead

The ketchup can be refrigerated for up to 5 days.

Contributed By Published July 2001

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