RECIPE

Spiced Tomato Ketchup

  • ACTIVE:
  • TOTAL TIME:
  • SERVINGS: MAKES ABOUT 1 1/2 CUPS

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

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

Ingredients

  • 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.