Combine the ketchup, onions, tomato puree, tomato paste, Worcestershire, sugar, basil, vinegar, salt, pepper, garlic, cloves and 6 ounces water in a 2-quart saucepan. Bring to a boil. Turn the heat down and simmer for 20 minutes, stirring frequently. Remove the pan from the heat. Strain out the cloves and onions and cool the sauce to room temperature. Refrigerate until ready to use. Sauce can be made up to two days ahead.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.