3/4 cup cider vinegar
3/4 cup white sugar
1 cup tomato puree
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
Salt and freshly ground black pepper to taste
Combine the vinegar and the sugar in a saucepan over low heat. Cook for 5 minutes. Add the tomato puree, the mustard and Worcestershire sauce. Remove from heat.
Taste and adjust seasoning with salt and freshly ground black pepper.
Original recipe (NY Times, citing Julia Alvarez) called for this sauce to be poured over steamed carrots, peppers, and onions.