4 pints ripe grape tomatoes, cut in half
2 cups red wine vinegar
2/3 cup dark brown sugar
4 teaspoons salt
2 teaspoons black pepper
3/4 teaspoon Worcestershire sauce.
In a wide skillet, simmer tomatoes, vinegar, sugar, salt and pepper until a thick jamlike mixture forms and liquid evaporates, 20 to 25 minutes. Purée until smooth. Strain through a fine-mesh sieve. (For a perfectly smooth texture, strain twice.) Stir in Worcestershire. Chill before serving.