In a pressure cooker / slow cooker / large pot, combine sugar, clove, black pepper, celery salt, ground mustard, garlic powder, onion powder, salt. Mix well.

Add crushed tomatoes, ½ cup water, and white vinegar. Use the water to get all can contents out.

Let cook over high heat, uncovered, until the mixture is reduced by half and thickened. This can take about 10 to 12 hours. Adjust to pressure cooker as desired.

Using an immersion blender (or a normal blender), briefly mix until smooth.

Pass through a sieve to remove any extra / thickened bits.

Using the blender, add brown sugar and apple cider vinegar. Blend until fully combined.

Any spices from the ketchup base can be used to adjust the barbecue sauce. This should be done to taste.