This condiment was inspired by a locally produced spiced tomato jam that Danielle Custer ate while visiting her grandparents on the Oregon coast.
More Terrific Condiments
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 It
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.
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.
The ketchup can be refrigerated for up to 5 days.
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