My point is that I don't even use a boiling water bath. I just heat the tomatoes to boiling and let them simmer for 30 minutes or so until the consistency is right, then I ladle them hot into hot jars. They always seal. Maybe I'm living on borrowed time!
I've canned lots of tomatoes in the past and a friend of mine has also and we've never used a pressure cooker.
If you have a "seal" isn't that good enough? The tomatoes I've canned have been simmering for at least 30 minutes and I ladle them hot into hot jars. I've never had a problem with...