Step 1

Combine tomatoes, brown sugar, vinegar, lime zest, lime juice, salt, crushed red pepper, cloves and cinnamon stick in a large nonreactive saucepan; bring to a boil over medium-high heat. Reduce heat to low and simmer, stirring occasionally, until the mixture thickens and becomes syrupy, 50 to 60 minutes. Remove and discard the cinnamon stick and cloves.

Step 2

Working in batches, if needed, pour the tomato mixture into a blender. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until mostly smooth, 5 to 10 seconds. (Use caution when blending hot liquids.) Transfer to a pint-size mason jar. Let stand, uncovered, to cool to room temperature, about 1 hour. Screw on the lid and refrigerate until completely cold, about 2 hours.