Homemade Ketchup

I saw this in my most recent issue of Saveur and decided, what the heck, why not give it a try? It turned out wonderfully and I believe I might be making all my own ketchup from now on...

Ingredients:

• 4 whole cloves
• 1 bay leaf
• 1 cinnamon stick
• 1/4 tsp celery seeds
• 1/4 tsp chile flakes
• 1/4 tsp whole allspice (about 6-7 pieces)
• 2 lbs tomatoes, roughly chopped
• 1 1/2 tsp kosher salt
• 1/2 cup white vinegar
• 5 tbsp brown sugar
• 1 onion, chopped
• 1 anaheim chile, chopped
• 1 clove garlic

Wrap cloves, bay leaf, cinnamon, celery seeds, chile flakes, and allspice in a layer of cheesecloth; tie into a bundle and put into a 4-quart saucepan over medium-high heat along with tomatoes, salt, vinegar, brown sugar, onion, and anaheim chiles; smash and add the garlic. Cook, stirring occasionally, until onions and chiles are very soft, 40 minutes. Remove spice bundle; pureé sauce in a blender until smooth. Strain sauce through a mesh strainer into a 4-quart saucepan over medium heat. Cook, stirring occasionally, until thickened, 30 minutes. Add more salt, sugar, or vinegar, if you like. Transfer ketcup to a glass container. Set aside to cool. Cover with a tight-fitting lid and refrigerate for up to 3 weeks.