Crispy Garlic Potato Skins With Spicy Roasted Tomato Ketchup Recipe

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Freshly ground black pepper

2 1/2 pounds ripe tomatoes

1/4 cup extra-virgin olive oil

4 medium russet potatoes (about 2 pounds), scrubbed

1/4 teaspoon ground cinnamon

2 tablespoons extra-virgin olive oil

1/4 teaspoon ground allspice

1 medium onion, finely diced

Pinch ground clove

4 cloves garlic, smashed

1 teaspoon kosher salt, plus more as needed

2 cloves garlic, minced

1/4 cup cider vinegar

1 tablespoon dark brown sugar

Kosher salt

2 canned chipotle chiles en adobo with the sauce that clings to them, chopped

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