In a large stock pot, sauté onions, garlic, cloves and allspice in coconut oil, until onions and garlic are soft and getting translucent.
Add everything else. Simmer till it gets thick, and seems close to ketchup consistency.
Cool for a few minutes, then put it all through a food mill to remove seeds, skins, and spices. If it's not quite thick enough, return to a simmer until you reach a nice ketchup texture.
Now, using a wooden spoon, put it all through a fine mesh sieve. (This step is annoying, but worth it for a nice smooth final result.)