I'm not into canning, so I simmer my garden tomatoes into a sauce to freeze. Saute a little garlic in olive oil, add chopped onion (I don't always do this, but I had some from the garden), add roughly chopped tomatoes and summer until reduced. I don't even take the skins off the tomatoes. Sometimes, I add chopped fresh basil - but I'm saving my limited supply of garden basil for Caprese salads. I pour this into freezer containers and we use this sauce to make spaghetti meat sauce later.