By the time I am ready to start canning I usually have about a peck of tomatoes. I generally figure 3/4 of it for spaghetti/marinara sauce and the remaining for diced/stewed tomatoes (for chili and taco bake). Sometimes I get lucky and will have more then I can freeze.
Do you also can salsa? I'm hoping to get a dozen jars. . .
Usually for salsa I make as needed but will need to rethink it. Always has such a wonderful taste, especially in the winter months. I'll have to pull out my Ball canning book. Gosh knows I have enough peppers lol