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1
To make the ketchup: Place a rack about 4 inches from the broiler element and preheat.
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2
Arrange the tomatoes on a foil-lined baking sheet.
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3
Broil the tomatoes, turning occasionally, until blackened all over.
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4
Set aside to cool slightly.
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5
Core and roughly chop the tomatoes with their skins.
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6
Heat the 2 tablespoons olive oil in a medium saucepan over medium heat.
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7
Add the onions and cook, stirring occasionally, until golden brown, about 10 minutes.
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8
Add the garlic, chipotles, cinnamon, allspice, and clove and cook, stirring, until fragrant, about 2 minutes.
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9
Add the vinegar and brown sugar and cook, stirring, until the liquid is slightly syrupy.
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10
Add the chopped tomatoes and salt and season with pepper, to taste.
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11
Reduce the heat to medium-low and cook, stirring occasionally, until thickened, about 15 minutes.
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12
Pass the ketchup through a food mill, discard the seeds and skins.
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13
Return the ketchup to the saucepan and place over medium heat.
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14
Simmer, stirring occasionally to prevent scorching, until very thick, about 15 minutes.
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15
Store in the refrigerator at least 3 hours or overnight for the flavors to come together.
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16
To make the potato skins: Place a rack in the middle of the oven and preheat to 375 degrees F. Pierce the potatoes all over with a fork.
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17
Bake the potatoes on the rack until tender, about 55 minutes.
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18
Set the potatoes aside to cool, about 30 minutes.
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19
Meanwhile, put the garlic cloves and olive oil in a small saucepan and place over medium heat.
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20
Cook until the garlic sizzles, about 2 minutes.
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21
Reduce the heat and cook until the garlic is tender, about 10 minutes.
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22
Set aside to cool.
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23
Remove the garlic and reserve.
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24
Raise the oven to 500 degrees F. Halve the potatoes lengthwise and gently scoop out the flesh, leaving about 1/4 inch of the flesh intact.
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25
Reserve the potato flesh for other recipes (See Cook's Note.)
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26
Cut the potato halves in half lengthwise and transfer them to a baking sheet.
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27
Pour the garlic oil over the potato skins and turn them until completely coated.
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28
Arrange the potato skins skin-side down and bake until crispy, turning once, about 15 minutes.
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29
Season skins with salt, to taste.
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30
Transfer the skins to a serving platter and serve with the ketchup.
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31
For an extra garlicky punch, chop up the reserved garlic and sprinkle it over the skins.
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32
Cook's Note: Don't throw away that leftover potato flesh!
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33
Use it as thickener for soups or stews, make crispy potato cakes, or whip up a batch of impromptu croquettes.
