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Serves : 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.  More Terrific Condiments

How to Make It

Step 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.

Step 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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