I planted 12 as well (Beefsteak, Early Girl and Brandywine). I've picked about 6 this week for salsa and gave another 4 away so still have about 25 left that need to be made a sauce out of or they'll rot. I have I'm guessing about another 20 or so looking pink and over 50 still green plus more tiny green ones and more flowering. I've averaged about 25-40 the past two weeks and have been able to keep up with it, but wanted to get most of them the end of the season for canning as I love to can in the fall. This is my first time planting tomatoes so don't know what good yields are and only three of my plants got over 5 feet and the others are under that so that may explain why I'm not getting as many as I should.
Do you can your tomatoes whole or do you make a sauce out of them and then can? Just wondering as this is my 1st year canning tomatoes.
We usually make sauce out of all of them. My wife and I love homemade pizza sauce, spaghetti sauce, and salsa!
One thing you can do is get a vacuum sealer and cut up and seal some tomatoes till you have enough for a batch. They won't keep like canned tomatoes, but they will keep for a week or more better than just on the counter top.