Spiced Tomato Ketchup

• 2 tablespoons extra virgin olive oil
• 1 tablespoon minced ginger
• 2 large garlic cloves, minced
• 1/4 cup cider vinegar
• 1/4 cup packed brown sugar
• 2 pounds tomatoes, peeled, seeded and diced or pulsed to a coarse puree in a food processor
• 1 teaspoon cumin seeds, lightly toasted and ground
• 1/2 teaspoon ground cinnamon
• 8 allspice berries, ground (1/2 teaspoon)
• 2 cloves, ground
• 18 teaspoon cayenne
• Salt and freshly ground pepper to taste
• 1 tablespoon mild honey, such as clover

1. Heat olive oil over low heat in a heavy-bottom saucepan.
2. Add ginger and garlic cloves and cook, stirring, until fragrant but not browned, about 1 minute.
3. Add vinegar, turn up the heat and reduce volume by half, about 2 to 3 minutes.
4. Add sugar and stir until it has dissolved in the vinegar.
5. Add tomatoes and spices (but not salt), bring to a simmer, reduce heat to very low, cover partly and simmer slowly until mix has reduced to a thick puree and there is little liquid in the pan, about 1 hour 45 minutes.
6. Uncover and continue to simmer until all the liquid has cooked off, about 15 minutes.
7. Season to taste with salt and pepper and stir in honey.
8. Continue to simmer, stirring, until mix is shiny, about 5 minutes.
9. Remove from heat and allow to cool.
10. Taste and adjust salt.
11. Transfer to a jar and refrigerate if not using right away.
12. Serve at room temperature as an accompaniment to fish, chicken, meat or vegetables; spread it on bread; or use as a sandwich condiment.
13. Optional step: Before or after the mix cools, put through the fine blade of a food mill.

extra virgin olive oil, ginger, garlic, cider vinegar, brown sugar, tomatoes, cumin seeds, ground cinnamon, ground, cayenne, salt, honey

Taken from cooking.nytimes.com/recipes/1016689 (may not work)