In a large heavy sauce pan, place the chopped tomatoes, onions and garlic with 1 T extra virgin olive oil.
Bring to the boil, stir often and simmer for 30 minutes until it reduces by half. Add bay leave.
Push it through a sieve to make it smooth.
Add vinegar, cloves, red chili pepper, black pepper, cinnamon, salt and sugar.
Simmer until it thickens. Adjust the seasoning to taste. Sieve the sauce again to make it shiny.
Keep the ketchup in an air tight container in the refrigerator for up to a month.
Perfect with potato chips.