Adapted from Saveur

Ingredients

4 whole cloves
1 bay leaf
1 stick cinnamon
1/4 tsp. celery seeds
1/4 tsp. chile flakes
1/4 tsp. whole allspice
2 lbs. tomatoes, roughly chopped [or, you can use a 28-oz. can organic diced tomatoes if tomatoes aren't in season]
1 1⁄2 tsp. kosher salt
1⁄2 cup white vinegar
5 tbsp. brown sugar
1 onion, chopped
1 anaheim chile, chopped [optional - I left this out and the ketchup was still great]
1 clove garlic

Directions

In a 3 or 4 quart saucepan, combine the diced tomatoes with their juices, salt, vinegar, sugar, onion, and chiles (if using.) Smash the garlic and add it to the pot. Wrap the cloves, bay leaf, cinnamon stick, celery seeds, chile flakes, and allspice in a layer of cheesecloth; tie into a bundle and add to the pot. Cook, stirring occasionally, until the onions and chiles are very soft, about 40 minutes.

Remove the spice bundle, then puree the mixture in the blender until smooth. Strain it back into the saucepan, and return to medium heat. Continue cooking for another 30 minutes or so, until the ketchup thickens and reaches your desired consistency. Taste and adjust the salt or acid as needed.

Let cool and store in a covered glass jar in the refrigerator. Ketchup will keep for 3 weeks in the fridge.

Makes 2 1/2 cups.