Add all ingredients into a large pot. Turn to medium heat until the mixture begins to bubble. Turn heat down to low and simmer, while constantly stirring and mashing the tomatoes, until it is the consistency of ketchup, around 30 minutes. The longer it cooks, the more flavorful your ketchup will be.
Once you get it to your desired consistency, let it cool and then blend in a blender or food processor until all ingredients mesh together.
You can keep this in your fridge up to 2 weeks, or freeze for up to 3 months.