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 fourth, stirring occasionally, about 45 minutes.

Working in batches, purée sauce in a blender. Season with salt and black pepper. Refrigerate in a jar up to 2 weeks.