1. In a small saucepan over medium heat, sauté the onions and garlic in the olive oil until softened but not browned.
2. Add the remaining ingredients and simmer very slowly for up to an hour until the sauce thickens. Stir often.The sauce will thicken as it cools so reduce it to a consistency a little more watery than ketchup.
3. The sauce can be kept in the fridge for 2 weeks or so or make it last all summer by properly bottling it according to the prescribed method recommended by the mason jar manufacturer

enjoy!!