Just a side note: This does look like a delicious recipe. Contemporary USDA safety standards call for tomato products to have an acidifying agent if canned in a boiling water bath, as tomato varieties are not as acidic as they once were. This can be done with lemon juice, citric acid, or vinegar. For those not familiar with the current recommendations, I suggest visiting the web site of the National Center for Home Food Preservation at the U of GA for more information. http://nchfp.uga.edu/how/can3_tomato.html
Freezing would not require the extra acid.