Transfer the juicy tomato pulp into another container without passing through a food mill, colander or sieve. Add 1 tblsp, dried orégano leaves, 2 cloves garlic, peeled and quartered, and 2 tblsp. Worcestershire sauce. Place in the electric blender, about 2 c. at a time; blend until smooth. Make sure tomato skins are blended. (If you want to remove all the small bits of tomato skin and seeds, run this mixture through a colander, food mill or sieve after blending.) Heat mixture until boiling. Pour into pint canning jars, adjust lids and process 10 minutes in a boiling water bath.