Heat oil in a saucepan or Dutch oven.
Add onion, celery and bell peppers.
After a few minutes, add garlic and saute until vegetables are softened.
Add tomatoes, chicken broth, oregano, thyme, paprika, cayenne pepper, black pepper and Worcestershire.
Bring to a boil.
Add scallions.
Reduce to a simmer and cook for about 15 minutes.
Add parsley and stir to combine.
Add salt and hot sauce, to taste
Chill in the refrigerator overnight for the sauce to thicken more, especially is using as a dipping sauce.