Spiced Tomato Ketchup

• Recipe by Danielle Custer

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

Ingredients

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

Directions

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.