We must have planted around the same time - we have tomatoes coming out of our ears as well.
My salsa recipe is pretty easy (I grow jalepenos and cilantro too):
dice up tomatoes, a tiny bit of jalepeno (its better to do a little and add later than too much up front), garlic salt, cilantro and lime . . .taste . . .
You can do the same with some avacados and make guacamole too . . .2-3 avacados, tiny bit of jalepeno, juice of 1 lime, cilantro and garlic salt
I saw this recipe online a couple of years ago for spaghetti sauce and have used it ever since:
25 c. raw tomato juice, no seeds
5 c. minced onion
2 c. minced deseeded zucchini, skin on
1 c. minced green pepper
3 cans minced mushrooms or mince raw muchrooms
5 t. basil
4 t. minced dried garlic
1 T. fresh chooped parsley
2 t. black pepper
1/2 t. allspice
5 t. oregano
2 t. celery seed
3 T. salt plus 1 t. salt
1/2 c. olive oil
1 c. vinegar
Boil the above ingredients for 1 hour. Stir often depending on quality of pot. (I have a Paderno (excellent quality) pot and rarely does anything stick on when I am using it)
While the mixture is boiling for the one hour, wash about 10 to 12 quart jars (I reuse Ragu and cheeze whiz jars) and place them in the 200 F oven to heat and sterilize. Place jar lids in pot of water on stove top and boil for 5 to 10 minutes.
Now mix together:
2 c. brown sugar
3 tins of 13oz. tomato paste
3 tins no name tomato soup (cheap brand) (this adds a creaminess to the sauce)
Add this mixture to the pot and whisk it in, boil 10 - 15 minutes more.
Right at the end mix:
1/2 c. cornstarch with a little water and then SLOWLY whisk it in, stirring constantly to thicken the sauce. Cook for a few more minutes (now it will stick on...depending on your pot)
Pour into hot sterilized jars up to 1/2 inch from top, wipe top of jar to make sure it is clean, and take your hot lid and tighten onto jar. You are done. When the jar is cooling the lid will pop.