An expert combination of allspice and cloves spices up this green tomato ketchup from Chef Greg Baxtrom of Brooklyn’s Olmsted.
Greg uses this ketchup to make Olmsted’s Beer-Battered Squash Rings, which are straight off of his restaurant Olmsted's menu.
Olmsted is one of Rach's favorite new restaurants in NYC. Get our full list of Best New Restaurants In America here!
- 1 pound green tomatoes, cored
- ½ shallot
- 1 clove garlic
- 1 tablespoon sugar
- 1 tablespoon distilled vinegar
- 1 tablespoon corn syrup
- 1 ½ cloves
- 1 ¼ allspice berries
In a food processor, combine the tomatoes, shallot and garlic, and puree.
In a pot, combine the pureed tomato mixture and the remaining ingredients and cook on low heat, 15 to 20 minutes.
Puree again, season to taste with salt, then strain.