Tomato and Vidalia Onion Salad with Steak Sauce Dressing

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1/4 red wine vinegar

3 rounded tablespoons brown sugar

1 tablespoon Worcestershire sauce, eyeball it

1 teaspoon coarse black pepper, eyeball it

1 cup canned tomato sauce

2 tablespoons extra virgin olive oil, eyeball it

3 beefsteak tomatoes, sliced 1/2-inch thick

1 large Vidalia onion, peeled and sliced into 1/2-inch thick slices

Salt

2 tablespoons chopped parsley leaves, to garnish