1 28 oz can of chopped tomatoes
1 5.5 oz can tomato paste
1 large onion, chopped
2/3 cup red wine vinegar
1/2 cup sugar
1/2 cup olive oil
1 tbsp ground nutmeg
1/2 tsp ground allspice
2 or 3 bay leaves
a sprinkle or two Salt and Pepper

Toss all the ingredients into a large saucepan. Place over medium heat and bring to a simmer. Continue cooking, stirring occasionally, until the mixture reduces one-half, about 30 minutes.

Cool the ketchup to room temperature (an agitated hot liquid always expands violently; it’ll explode all over your kitchen and make a huge mess), and then purée the mixture in a food process, blender or in the pot using an immersion blender.