This recipe comes from Eugenia Bone's excellent book, "Well-Preserved". As she says: "Home-canned tomatoes are superior in every way to any commercially canned product, regardless of provenance. Prepared when tomatoes are in season, they are inexpensive to preserve, shelf stable, and, when used in recipes, produce significantly better dishes." The recipe may seem a little obvious, but her notes are very enlightening and worth reading if you are going to can your own tomatoes. I have included them below, in the "directions" section. "Cooking Time" includes processing time.