Chop the onions and celery and add them to a large saucepan on a low heat with a little olive oil for about 5 minutes until they area starting to soften.
Peel and chop the garlic and add it to the saucepan. Soften for another 5 minutes.
Add the cinnamon and the spices and stir in.
Stir in the tomato puree.
Chop up larger tomatoes. You can leave the smaller ones whole. They will mush down. Add them all to the saucepan.
Add the sugar and stir in.
Add the Tobasco and white wine vinegar. Bring to the boil.
Keep on a light bubble, for 1 hour until the tomatoes are mushy and the liquid has reduced by a few inches. Keep stiring every few minutes.
Discard the cinnamon stick and use a stick blender to whizz the mix until smooth with a few bits. If you want it smoother sieve the liquid into another bowl, disgard the bits and add the liquid back to the sauce to keep cooking. My preference is to keep it lumpy or country style as I call it.
When it starts to thicken up have a taste. If it is too sweet gradually add the freshly squeezed lemon juice until the sweetness reduces. I like adding a little extra lemon so it's a bit more tart than sweet.
If it still too thin leave it on the hob for even longer until it starts to thicken and reduce even more. Keep it bubbling and give it a stir every now and again to stop it sticking to the bottom.
Sterilise a few jars. I pop them in the dishwasher while the ketchup is cooking and while they are still hot (make sure they are drspoon the ketchup in and adding the lid to make a seal. Allow to cool, it will take a few hours. They should last up to 6 months.