I'm making salsa as we speak. Every Saturday I spend the day doing tomatoes and since I have plenty of spaghetti sauce canned up its salsa time. I also supply the guys in our congregation with salsa so have to be sure I have enough to last us thru till next year. One of the guys gives me tomato plants in the spring so its only fair he gets some of the salsa. Last Tuesday I gave him a quart of freshly made salsa and he came back with the nicest compliment. He said "I was going home to have popcorn tonight but now I think I'll open this up instead". A compliment like that makes it all worthwhile all the trouble you go thru making it.
I have a tomato strainer machine to run the juicier tomatoes thru but the Romas I blanch and peel by hand so I have some chunks in the sauce. I like mine pretty chunky.