I serve it with homemade croutons to soak up the juice--mmmm!
I love my canning recipe; here it is for making 18 pints, (but it can easily be halved for 9 pints):
50 medium tomatoes
1/2 cup diced celery
2/3 cup diced carrot
1 cup diced bell pepper
2 cups diced onion
1 large clove garlic, minced
1/2 cup sugar
**Optional: I add 2 cups of broth (any kind) so I have extra juice for the croutons to soak up. This year I used one cup each of corn broth and mushroom broth with delicious results.
Can in pressure canner at 10 pounds of pressure for 15 minutes.