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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.

  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.
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