As promised, here are the recipes for my sauce and my salsa. The salsa is from the Ball's Blue Book Guide to Preserving with a couple minor changes. The sauce is a tomato sauce recipe from a family member that I have changed quite a bit since I like my tomato sauce thick.
First, the salsa. The amounts are slightly different because of the enormous amount of tomatoes I had.
8 cups chopped, seeded, peeled, cored tomatoes
5 1/2 cups chopped jalepeno peppers
2 cups chopped onions (we used 2 large onions)
1 bulb garlic
4 Tbsp minced cilantro
4 tsp oregano
3 tsp salt
1 tsp cumin
2 cups cider vinegar
This is the recipe from the book roughly doubled, and it is the proportions we used. I wanted a larger tomato/jalepeno ratio. The original recipe called for an equal amount of both. Also, after preparing all the peppers without rubber gloves my hands were literally burning and I kept losing and regaining sensations in my one hand for the rest of the night so I was done with chopping peppers anyway (my mom put on rubber gloves and finished chopping them).
Bring all ingredients to a boil and then simmer for 10 minutes. Follow your own canning instructions for processing times. Ball says to process the salsa for 15 minutes at a boil.
I don't know specific differences between regular tomato sauce and marinara, but the man of the house thinks it tastes like marinara so I call it that.
75-90 tomatoes. This is at least 12-13 lbs. Skin, seed, and core the tomatoes
2 bulbs of garlic
1 green pepper
2 large onions
Cook those ingredients together and blend in blender. You may choose to skip the blender and put it through a food mill. We put everything through my food mill this year and it saved time.
Put back on stove and add:
8 oz cooking oil
1/2 cup canning or Kosher salt
1/8 cup pepper
2 cups sugar
48 oz tomato paste
Italian seasoning to taste. I think I added at least 4 tablespoons to my batch this year.
Bring the sauce to a boil. Cook at a simmer for about 2 hours. I process the jars for about 45 minutes. Again, follow your instructions for processing times.