An updated version, this time with visuals. Two minor changes (addition of weight and adjustment of cooking time) have been made. They have been highlighted in bold.

3 lbs. Roma tomatoes
2 cups apple cider vinegar
4 tsp. kosher salt
1 tsp. ground white pepper
1 cup dark brown sugar (5 oz.)
1 tsp. Worcester sauce
1 white onion, peeled, but kept whole

Peel, seed, and chop tomatoes.

Put all ingredients except Worcester sauce together in an 2 quart pot,  bring to simmer then simmer for 50 – 60 minutes, uncovered.

Remove from heat and remove onion. Let cool for about 30 minutes.

Put into the most powerful blender you own, and blend on high for about one minute, adding a little apple cider vinegar if too thick. Add Worcester sauce to blender and pulse to blend.

Bottle and store in fridge, or can using hot bath method for longer storage. Yield: about 3-4 cups per batch.

Will give Heinz a run for its money.

Variations

You may vary the taste by adjusting/adding seasonings, however, adjustments may cause a change in the color.

Here’s a Southeast Asian variation:

To the basic recipe:

Add 2 – 4 red Thai Chiles
Add 2 additional TB brown sugar for each addition of 4 chiles
Substitute rice vinegar for apple cider vinegar
Substitute 2 TB fish sauce for Worcester sauce