1 28-oz. can whole peeled tomatoes
3 tbsp. extra-virgin olive oil
1 medium yellow onion, chopped
1⁄2 cup cider vinegar
1⁄3 cup packed dark brown sugar
2 tbsp. tomato paste
1 tsp. kosher salt, plus more to taste
2 tsp. tamari
2 tsp. worcestershire
2 tsp. oyster sauce
5 anchovies, finely chopped and
mashed into a paste
1. Purée tomatoes in a blender; set aside. Heat oil in a 4-qt. saucepan over medium heat. Add onions; cook until soft, about 8 minutes. Add tomato purée, vinegar, brown sugar, tomato paste, and salt; cook, stirring occasionally, until thick, about 1 hour.
2. Purée cooked tomato mixture in a blender. Transfer to a bowl; season with salt and stir in remaining ingredients. Cover and chill before using.
MAKES ABOUT 2 CUPS