My F&W
quick save (...)

Spiced Tomato Ketchup

  • SERVINGS: MAKES ABOUT 1 1/2 CUPS
  • HEALTHY
  • MAKE-AHEAD
  • VEGETARIAN

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

  1. 2 pounds plum tomatoes, coarsely chopped
  2. 3/4 cup plus 2 tablespoons sugar
  3. 1/4 cup water
  4. Two 1-inch strips of lemon zest
  5. 1/4 teaspoon ground allspice
  6. 1/4 teaspoon cinnamon
  7. Salt and freshly ground pepper
  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.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.