Ketchup is the all-American condiment, but instead of squeezing the bottle, try making your own version. Note that this recipe can easily be doubled and the ketchup will keep in the refrigerator for a week or so.
In a medium saucepan, combine the onion, carrot, celery, thyme, mustard, cayenne, cinnamon, tomato paste, honey, and salt. Stir in the water and bring to a simmer. Simmer until the vegetables begin to soften, about 5 minutes. Then, add the crushed tomatoes and vinegar.
Simmer until the sauce is very thick and flavorful, about 20-30 minutes.