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Put plate into freezer. Combine all ingredients in a pot and bring to a simmer. Cook gently for 10 min. Take off heat, cover, and let sit for 1 hour (or longer).
Strain into a non-stick skillet through a fine mesh sieve pressing firmly on the solids. Boil down to a syrup (see the video for how to test if it’s reduced enough).
Cool slightly. Move to a glass measuring cup while still hot. You should have roughly 200 ml sauce (there might be some foam above ⅔ cup line). If you ended up with less, stir in enough water to get to ⅔ cup. Otherwise the sauce will be too thick after cooling.
Cool to room temperature. Pour into a squeeze bottle. Cover the top with plastic wrap and refrigerate overnight before use. Can be stored in the fridge indefinitely.