I don’t use much tomato sauce, because concentrated tomatoes irritates my acid reflux.  However, I use a lot of tomato juice and diced, chopped, and whole tomatoes … but sadly, I didn’t get enough tomatoes from our garden to do but one jar of juice.  But I did do one jar.
     I don’t think you need to worry about tomato products being unsafe.  With their high acid content, I think they are one of the safest foods you can process from your garden.  Personally, I don’t even ‘process’ the tomato juice I put up.  I have been doing it that way my whole life, and it has kept for years.  I heat the juice to boiling, have the jars and lids in boiling water, fill the jars, pop on the lids, and set them in a row and listen to the music of the lids popping as they seal.
     My husband planted some lettuce plants several weeks ago, and my DIL said they had some beet plants at the greenhouse where she works.  I would like to try planting some of them this fall and see what they do.  I love beets.  My grandmother used to make the best harvard beets.  Mmmm.

@georgene - We mostly use the juice in soups, but we also drink it.  Several years I made our own version of V8 juice, though it didn’t have all 8 different kinds of veggies.  To make the juice, you cut up your tomatoes, the large ones into 4 to 6 pieces, smaller ones in half, after cutting out the hard core at the stem end.  As you place them in the sauce pan, give them a squeeze to release the juices … then you don’t need to add water.  Cook them until they are tender, then run them through the victorio strainer, or other sieving device.  You can season the whole batch before putting it into the jars, or you can add a measured amount to each jar.  You can use salt, pepper, garlic or onion powder or salt, celery salt, and/or any mixture of seasonings.  For the V8 type juice, you can add carrots, celery, beets, parsley, lettuce, spinach, watercress, (the 8 in V8) and/or onion to the tomatoes and cook until tender, then proceed as for juice.  You might check on http://www./cooks.com for other ideas or instructions.  Its a good way to get your veggies.

For the harvard beets, heat 2 to 3 cups cooked, sliced or diced, beets in their own juices,  add 1/2 tsp. salt, 2 or 3 Tbsp. sugar, 1 Tbsp. butter, and 1 or 2 Tbsp. vinegar.  To thicken, dissolve 1 Tbsp. cornstarch in about 1/4 cup water and add to boiling beets and cook for several minutes.  (If you are starting with canned beets that are already seasoned, omit the salt, and if starting with pickled beets, omit the vinegar and sugar).  What made my grandmother’s beets so special, and I have never seen this in a recipe, was adding several sliced hard boiled eggs to the hot finished beets.  The eggs take on the beautiful red color of the beets.