Start by chopping the onion finely and mincing the garlic. Grate the fresh ginger if you’re using it (or measure the ground ginger). Open the can of crushed tomatoes, or if using fresh tomatoes, peel and chop them into small pieces.

In a medium saucepan, combine the crushed tomatoes, chopped onion, minced garlic, sugar, white wine vinegar, and water. Stir to combine the ingredients well.

Add the grated ginger, ground allspice, salt, black peppercorns, cayenne pepper, and ground cloves to the saucepan. Stir everything together, making sure the spices are evenly distributed.

Place the saucepan over medium heat and bring the mixture to a simmer. Once it starts simmering, reduce the heat to low and let it cook uncovered for about 1 hour, stirring occasionally. The sauce will thicken as it cooks and the flavors will meld together.

If you prefer a smoother texture, you can use an immersion blender directly in the saucepan or transfer the mixture in batches to a regular blender. Blend until smooth. You can also use a fine mesh strainer to remove any chunky bits.

Taste the sauce and adjust seasoning, adding more salt, sugar, or vinegar to your preference. Once it’s ready, let it cool before transferring to a clean jar or bottle for storage. The sauce can be stored in the fridge for up to 2 weeks.