Hi Kate, 

In general, you cannot substitute commercially canned tomatoes for fresh in a tested canning recipe, or vice versa. If a recipe calls for tomatoes in a specific form (such as, canned diced tomatoes) that is the form that you need to use for the recipe. The primary reason for this is due to the differences in density between fresh and processed products. 

If you have already canned your tomatoes as crushed or quartered tomatoes, then you likewise cannot re-process them in the NCHFP hot sauce recipes. Those recipes specifically call for canned diced tomatoes, and there are no research-based recipes for home canned diced tomatoes. 

If you want to use up your own garden bounty in making a canned hot sauce, I would recommend this recipe from Bernardin (Ball's Canadian business). The recipe calls for chopped, peeled tomatoes, so you could start with your garden grown tomatoes and peel them. 

The limitations on canning recipes can be frustrating for creative cooks, but remember that canning requires more precision to ensure safe processing. If you want to have a little more freedom to use different ingredients, freezing your hot sauce is always a safe option.

Thanks for using Ask Extension.

Jared