If you have a lot of tomatoes and need more ideas, check out the two part tomato post from last year. Part 1 has Seasoned Tomato Sauce, Garden Tomato Sauce, and Salsa (from a Ball mix). Part 2 has a fantastic Classic Tomato Soup, Tomato Jam, and Bruschetta. Also check out the Roasted Garlic and Herb Pasta Sauce I canned this year.
Crushed Tomatoes (in their own liquid)- makes 9 pints
Fourteen pounds of tomatoes will give you approximately 9 pints, but you don't have to have that many to can crushed tomatoes. Work with however many pounds you have, but remember to add 1 tablespoon of lemon juice to each pint jar (or 2 tablespoons to quarts). Bottled lemon juice should be used as the acidity of fresh lemons is not always consistent.
14 pounds tomatoes, peeled and coarsely chopped
9 Tbsp bottled lemon juice
Prepare your canner, lids, and rings (see Canning Basics).
Place your chopped tomatoes in a large nonreactive pot. Bring the tomatoes to a boil. Using a wooden spoon, crush some of the tomatoes in the pot while leaving others in larger pieces.
Add 1 tablespoon of lemon juice to each pint jar. Ladle the tomatoes into the jars making sure you get some larger pieces and crushed pieces in each jar. Leave 1/2 inch headspace at the top of each jar. Remove air bubbles and adjust headspace. Wipe the rims of the jars and place sterilized lids and rings on each. Process in a boiling water bath for 35 minutes for pints or 45 minutes for quarts. Remove jars to a towel to cool 24 hours before checking seals, labeling, and storing for up to one year.