In a medium saucepan, heat oil over medium heat. Add onion and garlic. Cook, stirring, until onion is soft and translucent, about 5 minutes.
Stir in tomatoes, chile, Worcestershire, vinegar, molasses, and lemon juice. Simmer over medium-low heat until reduced by a third, stirring occasionally, about 45 minutes.
Allow to cool slightly, then purée using an immersion blender (if you don’t have one, you can purée the sauce in a blender, working with batches. Season with salt and black pepper. Refrigerate in a jar with tight-fitting lid for up to 2 weeks.
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