Here is my salsa recipe, created from a combination of recipes I found online and my own personal salsa preferences. It meets these important requirements:
1. It is easy.
2. It used up all of the tomatoes Scott's coworker gave us.
3. It isn't very spicy, so the kids will eat it.
4. It isn't very chunky, so I will eat it.
5. It freezes well.
5 lbs. tomatoes, blanched and peeled
3 cups sweet onion, chopped
3-4 jalapeno peppers, seeded and diced (Seeding them makes them less "picy," as Eli says.)
3 teaspoons canning salt
1/2 cup apple cider vinegar
1/4-1/3 cup sugar
Place the tomatoes in a large pot, and either mash them with a potato masher or squeeze them with your hands until they are well... squished. Add the onion, peppers, vinegar, salt, and sugar. Begin with 1/4 cup sugar; you may need to add more depending on the sweetness of the tomatoes. Mix everything together, and bring to a boil. Reduce heat and simmer for half an hour. Blend with an immersion blender (or blend batches in a regular blender) until it reaches the desired consistency. Cool, and then ladle into freezer containers.