I considered starting canning when we first moved here, but after a lesson or two from a freind, decided it is way too much heat to add to an already hot experience. Now I have two methods, both simple:
#1 is sauce. Slice tomatoes in half, seed (this can be haphazard, you're just trying to get rid of some of the water involved), then place on a baking tray (something with sides). Slice one onion, separate a half head of garlic (don't need to peel), S&P, drizzled with olive oil. Bake at 350 for 60-90 minutes (I tend to let the oven work for an hour, then leave the tray in for another half-hour as it cools). You'll have semi-dehydrated tomatoes. Run all of it through a food mill or china cap or -- I suspect -- even a food ricer would work. What you wind up with is a thick, delicious sauce. At this point I toss in fresh basil if I have it, then freeze in baggies.
#2 is the fresh tomato option. I score the bottom of tomatoes, blanch for a few seconds, peel, core, and seed. Sometimes I run them through the food mill, sometimes (I know I'm repeating myself, but my kitchen has no a/c) I just get too sweaty (have I mentioned I'm going through menopause?) and I just freeze as is.
The thought of canning AFTER doing all this work --- well, ain't gonna happen!
I do this because not only do I love tomatoes in all forms, but my husband just loves everything I cook. Hey, good food can make a marriage!!