Place tomatoes in a Dutch oven, and mash with a potato masher until chunky. Cook over medium heat, stirring often, 20 to 25 minutes or until peels are wilted and most of juices have been released.
Press tomatoes through a fine wire-mesh strainer into a medium bowl, pressing with a wooden spoon to squeeze out juices; discard solids. Return tomato juice to Dutch oven, and stir in Worcestershire sauce and remaining ingredients. Bring to a boil over medium heat, and cook, stirring often, 5 minutes.
Remove from heat, and let cool to room temperature (about 30 minutes).
Pour into 2 (1-qt.) jars; chill 2 to 4 hours. Store in refrigerator up to 5 days.
