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In a blender, puree tomatoes until smooth.
In a medium pot, heat canola oil on medium heat. Add onion; cook 6 minutes or until browned. Add clove and pepper; cook 1 minute.
Add brown sugar, cider vinegar, tomato paste, soy sauce, and pureed tomatoes. Heat to boiling on high. Reduce heat to medium-low; simmer 50 minutes or until thickened, stirring occasionally.
Cool slightly. In a blender, puree until smooth. Refrigerate until cold; keeps for 3 weeks in the fridge.