Ingredients

• 3 pounds Roma tomatoes, quartered (10 to 12 tomatoes)
• 1 cup sugar
• 1/4 cup light corn syrup
• 2 tablespoons apple cider vinegar, plus more if needed
• 1/2 teaspoon ground allspice
• 1/4 teaspoon whole black peppercorns
• 4 cloves garlic, smashed
• 1 medium red onion, quartered
• One 4-inch cinnamon stick
• One 1-inch piece fresh ginger, peeled and grated
• 1 star anise pod
• Kosher salt

Instructions

1. Place the tomatoes, sugar, corn syrup, vinegar, allspice, peppercorns, garlic, onions, cinnamon stick, ginger, star anise and a pinch salt in a stockpot set over medium heat. Bring to a boil, and then lower to a light simmer. Use a potato masher or wooden spoon to mash down and break up the tomatoes as the mixture heats up. Cover and simmer over low heat for 45 minutes, stirring occasionally.
2. Uncover and cook to evaporate and thicken the sauce while stirring occasionally, 45 minutes more. Remove and discard the cinnamon stick and star anise pod.
3. Using an immersion blender or a stand blender, blend until smooth. Pour into an airtight container and refrigerate until cool, overnight. Taste and, if needed, add 1/2 teaspoon vinegar at a time to balance the sweetness.