Michael wrote:

> 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 am too. I just canned roasted tomato sauce using romas that sounds a
lot like your sauce except it is roasted and had fresh herbs and garlic
in it. I added 1 tbsp lemon juice per jar just to be safe. Citric acid
works too. I understand your concern though since you had intended to
do this and forgot.
>
> I did everything else right as far as sterilization etc....my first canning
> effort so want to be safe.

Every canning effort should be safe
>
> I think it may be alright......didn't know if the roma variety may be
> more/less acidic than other tomatoes.

I could be wrong on this but the variety is not the only thing that
affects the acidity of tomatoes. The amount of water and where they are
grown affects acidity too.
>
> I'll just open one and buy a good ph tester.

That might be your best bet. Alternately, you could reprocess and add
the lemon juice or citric acid. It would mean emptying each jar into a
lg sauce pan and heating your sauce to boiling. Re-sterilize your jars
and rings but use new snap lids. Add lemon juice or citric acid to each
hot jar then refill. Re-do your bwb as before.
>
>