We freeze gallons of tomato sauce in washed, half gallon milk cartons. My wife doesn't like tomato skins, so I do the extra work of blanching and skin removal. These are not discarded, but blended and returned to the chunky sauce usually with a frozen Anaheim or New Mexico chili seeded, deveined and pre-roasted in the woodstove.

Our 3000sf O'garden produces a lot, but with limited variety. We have 2 farmers' markets for the variety w/i 7mi and on our way to somewhere. In Loomis, CA there is the Blue Goose Produce Summer and Winter.