A perfect solution to summer's finale of Roma tomatoes is this canning salsa recipe. Although paste (Roma) tomatoes are the preferred variety, slicing tomatoes will work but if they are, I recommend these changes: seed them and if needed, add a few additional minutes cooking and stirring time to reduce the mixture and achieve desirable consistency before ladling into jars. I rated the flavorings and "heat" a PERFECT score to appeal to most. Not too hot, not too wimpy, but of course it will depend on the heat of the peppers used. I do prefer adding the cilantro when serving the salsa rather than cooking it in. Don't want to can salsa but want enough for mealtime or parties? Change the Number of Servings under the word "Ingredients" below, from 128 to 8 which will yield 1 pint of salsa....and of course skip the cooking/stirring, bottling and processing steps.
NOTE: For complete preparation and canning directions if unfamiliar with procedures, see the Tomato Salsa with Paste Tomatoes recipe on website of the National Center for Home Food Preservation. The website cautions about NOT changing proportions of the vegetables to acid and tomatoes, and NOT changing bottled lemon or lime juice to fresh, because it might change the ph of the salsa rendering it unsafe if canned.
Combine all ingredients except cumin, oregano and cilantro in a large saucepot and heat uncovered, stirring frequently until mixture boils.
Reduce heat and simmer uncovered for 10 minutes, stirring occasionally. Add optional spices and simmer for another 20 minutes, uncovered, stirring occasionally.
Ladle hot into clean hot pint jars, leaving ½ inch headspace. Remove air bubbles, adjust headspace if needed. Wipe rims with dampened clean paper towel. Apply two-piece metal canning lids. Process in boiling water bath canner for 15 minutes (20 minutes at high altitudes 1,000-6,000 feet.)
Yield: 16-18 pints (1 pint yields about 8 servings 1/4 cup each)