Recipe(tried): Standard Tomato Sauce

You can safely freeze any salsa recipe, including the ones I posted for you.
Same for tomato sauce, you can freeze any recipe.
For canning you need a special recipe that is tested for safety.

STANDARD TOMATO SAUCE

FOR THIN SAUCE
An average of 35 pounds is needed per canner load of 7 quarts; an average of 21 pounds is needed per canner load of 9 pints. A bushel weighs 53 pounds and yields 10 to 12 quarts of sauce-an average of 5 pounds per quart.

FOR THICK SAUCE
An average of 46 pounds is needed per canner load of 7 quarts; an average of 28 pounds is needed per canner load of 9 pints. A bushel weighs 53 pounds and yields 7 to 9 quarts of sauce-an average of 6 1/2 pounds per quart.

Prepare and press as for making tomato juice.

Simmer in large-diameter saucepan until sauce reaches desired consistency Boil until volume is reduced by about one-third for thin sauce, or by one-half for thick sauce.

Add bottled lemon juice or citric acid to jars (See acidification directions*). Add 1 teaspoon of salt per quart to the jars, if desired.

Fill jars, leaving 1/4-inch headspace. Adjust lids and process.

*For acidification, add 1 Tbsp. bottled lemon juice per pint, 2 Tbsp. per quart or 1/4 tsp. citric acid per pint, 1/2 tsp. per quart.

Process in boiling water bath pints 35 minutes quarts 40 minutes.