Yeah...it all was brought to a boil and simmered (bubbling) most of the
day....I'm a sucker for that deep red, rich tomato sauce.

I did everything else right as far as sterilization etc....my first canning
effort so want to be safe.

I think it may be alright......didn't know if the roma variety may be
more/less acidic than other tomatoes.

I'll just open one and buy a good ph tester.