Here is a link to canning stewed tomatoes. They must be pressure canned for safety since they are a combination of low acid vegetables. They are not safe in a boiling water bath canner.
I will let you click on the link for the recipe since it is a PDF file.

Here is a link that might be useful: Stewed tomatoes.

If you like tomato soup, you've got to try a batch of this:

Roasted Tomato Garlic Soup (2006, YUM!!!)
Recipe By :Katie C
12 tomatoes -- *see Note
2 carrots -- cut in 1" pieces
1 large onion -- quartered
2 whole heads garlic -- peeled (or more, to taste)
olive oil
2 cups chicken broth -- (or 3)
1/2 cup chopped fresh basil -- (or 1 Tbsp. dried)
cream -- to taste DO NOT CAN WITH CREAM.
Core tomatoes and cut in half. Place, cut side up, on foil covered cookie sheet with carrots, onion and garlic. Brush with olive oil. Bake at 400F for about an hour, or until vegies are roasted and a little blackened. Place in a large saucepan with the chicken broth and basil and simmer for about 10 minutes. Blend with a stick blender (or in small batches in a blender) until almost smooth. Add cream to taste. To can: Process in a pressure canner, pints for 60 min. and quarts for 70 min.For dial gauge canners use 11 pounds pressure at 0-2000 ft., 12 lbs. at 2001-4000 ft., 13 lbs. at 4001-6000 ft. and 14 lbs. above 6000 ft. For weighted gauge canners use 10 lbs. pressure at 0-1000 ft., and 15 lbs. over 1000 ft. *Note: These measurements are approximate...I use whatever it takes to cover the cookie sheet. This makes 1 1/2 to 2 quarts of soup.

The (2006 YUM!) comment is mine. I am sad because I didn't make enough. I canned in pints and it was so good in the winter to grab a jar off the shelf and take it to work for lunch. It made the cafeteria smell soooooooo good.

Deanna (thanking Katie C for sharing! Tapping fingers...waiting for more tomatoes.....)

Mine is simply adding some onion, celery and peppers to the tomatoes. Of course I also add a bit more of the acid to conteract that. The jars are filled with the boiling product, capped and processed. Stewed can have any kind of spice or combintaion you like.

Thanks to everyone for their responses. I will probably end up trying most if not all of the suggestions before it is all over with. The comment about having to use a pressure canner is a bit bothersome as I do not have one nor have ever used one. I always use BWB. I guess I will need to learn. thanks again.

Because I too, do not have a pressure canner, I make it using a lot of dried vegetables as well as adding extra citric acid. The jars get steam canned for the longest time I have ever done, which is almost an hour. By that time, the 2-3 inches of water under the jars has nearly all boiled away. I'm not saying a steam canner is the solution, its just what I use to make a somewhat safer (compared to a normal BWB canning) stewed tomato with added veggies, and extra acidity.