Crispy potato skins with roasted tomato ketchup Recipe | Food Network UK

Ingredients

• For the tomato ketchup
• 1.15kg ripe tomatoes
• 2 tbsp extra-virgin olive oil
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 2 tinned chipotle chillis en adobo with the sauce that clings to them, chopped
• 1/4 tsp ground cinnamon
• 1/4 tsp ground allspice
• Pinch ground clove
• 60ml cider vinegar
• 15g dark brown sugar
• 1 tsp salt, plus more as needed
• Freshly ground black pepper
• For the potato skins
• 4 medium King Edward potatoes (about 900g), scrubbed
• 4 cloves garlic, smashed
• 4 tbsp extra-virgin olive oil
• Salt