I know your varieties are not cherry tomatoes, but I'll post this warning from an Ohio State site on not canning cherry tomatoes whole so others can see it. I checked the USDA site and they do not mention it, but I believe they recommend adding acid to tomatoes, which changes the situation. That brings up a good point. Don't mix recipes and read them very carefully.
http://www.theeasygarden.com/forum/viewtopic.php?id=26219
I agree with MSMelvin that you need a current canning book, whether pressure or water bath canning. I do not use Ball's Blue Book, but I am sure it is excellent. You can also get good ones from the library. Our mother's (or Grandmother's, for you young people) recipes may not follow the current guidelines on processing methods or times. There have been advances in the processes that make them safer. For example, hot water bath canning of tomatoes without adding acid is not recommeded. There are several low acid tomatoes out there that do not have enough acid content to make water bath canning safe unless you really know your tomatoes. And follow the recipes carefully. Adding extra onions, peppers, whatever to the mix can change the processing times.
I usually pressure can sauce so I can't help you much with recipes, but for your situation I'd suggest you either do as Quillgirl suggests and do some type of soup mix or go with crushed tomatoes.
I don't always have enough tomatoes to make canning real efficient, so I take perfect tomatoes, wash them, then freeze them whole. A gallon bag is about 3-1/2 pounds. When I have enough to make a batch, I thaw them in water, handling them very gently. Once they are thawed, the skin comes right off. They are very soft and mushy, but if you handle them gently and take the skin off over a bowl, you don't lose any significant amount of juice. They are soft and mushy and it is impossible to trim out any bad spots. That's why I only freeze the perfect ones. It is also difficult to remove the core. Since I run them through a food mill to remove the seeds (my wife's diverticuli (sp?) do not like tomato seeds), the core is not a real problem for me.
If you do a google search with key words "usda canning tomatoes" you can find a long document with many recipes and recommendations, including "soup mix" type recipes. Read their charts with care and remember, quarts take longer to process than pints. On at least one of their charts, this could be read the other way. I think the canning guides like Ball's are set up better, but this is an online option.
