For anyone interested in a little trivia, tomatoes are a fruit not a vegetable. As the saying goes "knowledge is knowing a tomato is a fruit, wisdom is knowing it does not go in a fruit salad"
Of course we used some to make salsa but the tomato is a versatile food. The rest became plain sauce and chopped tomatoes since they have many uses in cooking. We also found a great way to shorten the time to make tomato sauce. We passed the tomatoes through a juicer, and then reduced the juice down to sauce consistency. This bypasses the tasks of crushing, boiling, and straining. Since we processed about 50 pounds of tomatoes a week this year, any time saving technique was welcome.
We had some visiting help from the writer at The Sane Kitchen Blog http://thesanekitchen.blogspot.com for one of our canning sessions. She pointed out that while growing and preserving food for some is a hobby, it is also a great way to control what is in your food. If someone is avoiding items used as spices and additives in commercial products, gardening and canning can help them do that. There are no unknown ingredients if one created the entire product from seed to can.
This year we had tomatillos and canned salsa verde. Tomatillos are also referred to as Mexican Husk Tomatoes. Once out of their husks they resemble green tomatoes. The flavor is mild and a little sweet. They do not have to be blanched and peeled like tomatoes which saves some time. We could not find a salsa verde mix packet so we had to make the salsa verde from scratch. This involves a lot of hot pepper chopping. We recommend gloves and goggles.
There are good recipes and canning instructions through the University of GA Website. http://nchfp.uga.edu/how/can_salsa/tomatillo_green_salsa.html and http://nchfp.uga.edu/links/new_mexico.html.
They are working closely with the New Mexico State University Extension program to publish home canning and food preservation instructions. There is more information on their website. http://aces.nmsu.edu/pubs/_e/.