I've made it several times...I have some in the fridge right now. I admit I don't use sugar, or cook it as long as Kenji says, or reduce it as much as the recipe calls for...It gets a bit too sweet for my taste. I cook it for 20 minutes, or so, with the top on the pot. 20 minutes is the bare minimum so that onion swimming in the sauce releases its hint of flavor. That and his addition of a little butter adds a unique bouquet and mouthfeel to the sauce. I use my stick blender after cooking (and removing the onion) to smooth out the sauce.
This recipe is quite tasty on a pizza that has a longer bake time. It's what I use to stripe my Detroit style pies and on my other teglia style pizzas. I have even used it on NP style pizza, too. I used it on my Chi-town thin this week.
Follow the recipe as close as possible. Highly recommended!