Add the brown sugar and continue cooking, stirring often, for 5 minutes. Add the tomatoes, vinegar, soy sauce, mustard, salt, chipotle powder, allspice and cloves and stir well to combine. Cover the pot. Reduce the heat to medium-low and simmer, stirring occasionally to prevent the sauce from scorching, until thickened (to a ketchup-like consistency), about 30 minutes.
Curtis Stone’s Tomato Sauce (Ketchup) Recipe
