Place the ingredients in a saucepan with a vented cover or one set slightly ajar on a very low heat, no more than 165ºF. Slow cook for 1 to 1½ hours till the ingredients are very tender and the sauce has reduced by about 2/3’s. 

Cool and refrigerate under a tight seal.  Will keep for several weeks. When it is time to use this sauce I like to puree it in a blender and normally it is best to pass the sauce through a fine mesh strainer or sieve to remove any seeds or particles that might taint the final dish.  This pureed and strained sauce then can be blended with any vinaigrette to introduce a gambit of delicious memories.