Combine all ingredients in a stainless steel saucepan and simmer over medium-low heat, stirring occasionally, until sauce has thickened and reduced slightly, about 1 hour.
Working in batches, place sauce in a blender and process until smooth. Be careful to start blender at a low speed and allow steam to escape. Strain sauce through a fine mesh strainer and set aside. It will keep, covered, in the refrigerator up to 2 weeks.
Spoon sauce over steaks, chicken, or tofu.