In a large deep pot or a large dutch oven, melt butter and light olive oil over medium-high heat.
Once the oil is hot, add minced garlic and cook until garlic turns golden brown in color (30-40 seconds).
Add halved strawberries and diced ripe tomatoes to the pan and cook, stirring occasionally, until the strawberries are soft and starting to break down (8-10 minutes).
Transfer the berries and tomatoes into a blender or a food processor.
Blend until super smooth. You can also use an immersion blender to blend the sauce.
Return the berries and tomatoes to the pot and stir in balsamic vinegar, ketchup, honey, Worcestershire sauce, salt, black pepper, and garlic powder.
Bring the ingredients to a boil.
Reduce the heat to low and allow the sauce to simmer until its volume is reduced by about a third and the flavor profile is sweet and tangy and not vinegary. Remove the pot from the heat and let the sauce cool completely.