Start by placing the tomato puree, tomato sauce, and tomato paste into a medium saucepan set over medium heat. Stir until everything is fully combined.

Next, add the apple cider vinegar, coconut amino, maple syrup, molasses, water, fish sauce, liquid smoke, and Dijon mustard. Mix until the liquids are well incorporated with the tomato base.

Stir in the dry seasonings: paprika, onion powder, chilli powder, sea salt, black pepper, cayenne, minced garlic, and allspice. Whisk thoroughly to ensure the spices are evenly distributed.

Allow the mixture to come to a gentle boil. Once it starts bubbling, lower the heat and let it simmer for 15 to 20 minutes, stirring now and then to prevent it from sticking to the bottom of the pan.

Taste the sauce and adjust if necessary more maple syrup if it needs to be sweeter, extra vinegar for tang, or more cayenne for extra heat.

If a smoother texture is preferred, blend the sauce using an immersion blender directly in the pot, or let it cool slightly before transferring it to a blender.

Once done, let the sauce cool completely. Pour into a clean glass jar or another airtight container. Keep refrigerated; it will stay fresh for up to two weeks.