I found this on one of the canning forums that I visit. Are your tomatoes coming on all at once? Try this sauce recipe.
1 1/4 cups onions, finely chopped
1 1/4 cups celery, finely chopped
1 cup carrots, finely chopped
1/4 cup olive oil
1 teaspoon minced garlic
8 lb ripe plum tomatoes, peeled, seeded and chopped
1 tsp granulated sugar (optional)
freshly ground black pepper
1 bay leaf
1 tsp dried basil, oregano or marjoram
1/4 tsp fennel seed (optional)
1 tsp salt (or to taste)
Cook onion, celery and carrots in olive oil over medium heat in a large
pot,covered, until the vegetables are tender, about 20 minutes. Stir
Add garlic and cook 2 minutes. Add tomatoes, sugar and pepper. Simmer
over low heat for 15 minutes.
Put the sauce through the medium disc of a food mill if you prefer a smooth sauce. Omit this step if you prefer a smoother sauce.
Add remaining seasonings (except salt) and simmer, stirring often, until
sauce reaches desired consistency (about 20 minutes). Add salt. Remove bay leaf.
Pack into clean, hot jars, leaving 1 inch headspace; seal. Process pints
for 20 minutes and quarts for 25 minutes at 10 lb pressure. Adjust pressure according to altitude and / or style of canner.