Spaghetti Sauce

11 kg tomatoes (about 60-65)
4 onions, finely chopped
4 orange capsicums, finely chopped
8 garlic cloves, minced
2x 340 g cans of tomato paste
2 tbsp dried oregano
2 tbsp dried basil
1 tbsp dried rosemary
1 tbsp dried thyme
½ tsp curry powder
2 tbsp SIDS HOT WORCESTER SAUCE

Blanch tomatoes in boiling water for 60 seconds and then plunge them into ice-cold water. Core the tomatoes and cut them in halves or quarters. Put the tomatoes into a large pot and bring them to a boil over medium high heat. (Be sure to stir them constantly so that they don't burn on the bottom!) Reduce heat and simmer for 20 minutes until the tomatoes start breaking down into small pieces.
Add the tomato paste to the tomatoes and stir to mix thoroughly.
Cut onions and capsicums into chunks and process in a food processor until finely chopped. Add to the simmering tomatoes and stir.
Mince the garlic cloves and add to the pot.
Stir to mix thoroughly and allow the sauce to simmer for 30 minutes. Continue to stir the sauce constantly.
Add the oregano, rosemary, basil, thyme, curry powder and SIDS HOT WORCESTER SAUCE. Stir to mix thoroughly and simmer for an additional 10 minutes.
Meanwhile, prepare your canning equipment by washing your jars, lids and screw bands. Sterilize the jars by placing them in your oven set to 100°C. Add the lids to a pot of hot water and keep them hot. Screw bands do not need to be kept warm.
Using a funnel, transfer the spaghetti sauce into the jars. Release any air bubbles with a spatula. Wipe the jar rim with a clean, damp cloth. Place a warm lid on each jar and hand tighten a screw band on. Best to use gloves as the jars will be HOT!
Place them on a dry kitchen towel away from drafts and allow them to cool completely for 12-24 hours. Test to make sure each jar has sealed and store in a cool, dark place.