Our tomatoes are just starting to come on. One of my favorite ways to prepare them is to stew them for soups in the winter.
4 qt peeled, chopped tomatoes
1 c. onion, chopped
1 c. green pepper, chopped
1 c. celery, chopped
1 T sugar
2 t salt
Bring a pot of water to a full boil. Place approximately 5-6 tomatoes in (I prefer Roma) the water to scald for 3 minutes or until skin starts to split. Pull them out and place in cold water. When cool enough to handle, peel the skin off and dice. Add all ingredients to a large soup pot. Mix well and bring to a boil. Cover and cook on low for 10 minutes. Then fill your clean jars with the mixture. Put your lids (that have been in hot water) on and seal. I pressure cook these for 5-10 minutes at 10 lbs pressure. I'm sure you could use a hot water bath if you prefer that method. This recipe makes 9 pints or 5 quarts.
My Grandma Angle gave me this recipe about 6 years ago. She told me that her sister Mary gave it to her.