Tomato Sauce Canning Recipes?

I made a lot of tomato sauce last year in a water bath canner. I really didn’t care much for the lemon/lime juice that I had to add to increase the acidity. I bought a pressure canner since they are supposed to be for low acidity foods. My delima is this, I can’t find very many tomato sauce recipes that don’t call for the additional acidity.

Am I wrong to assume that I should be able to make sauce in the pressure canner without it? All I am wanting is a basic tomato sauce. I’ll add to it when i open it up.

Any help would be appreciated.

All I really want to do is cook down tomato sauce and can it. I later use it as a base for things like ziti, lasagna and spaghetti.

So basically my game plan this year is to run my romas through the vegetable strainer attachment on my kitchenaid. Cook it down and can it.

Thanks for your help. I’ll give it a shot.