Forgot to upload the pictures- sorry! I think it's Anthracnose...? Your help is appreciated!

It will end up being your choice I fear. If it is anthracnose then based on that one fruit it is minor and in early stage so personally I would be comfortable canning them (assuming you add the proper amount of acid as required) after cutting out the bad spots. But the guidelines wouldn't recommend canning them given their "disease-free" guideline. But for making sauce where it gets quite a bit of cooking up front and then canning you can get a bit of an additional margin of safety them by pressure can them.

Dave

Thanks Dave! Thats the extent on the damage on the majority if the tomatoes (there were a few i definitely wont use). I don't have a pressure canner unfortunately so it will be done in a water bath. I suppose I could freeze some instead, would that be ok? I'm hoping to use some of the sauce to turn around and make canned salsa though. Perhaps the best idea would be to make 2 batches, first canned with the best fruit and freeze the rest? Thoughts?