Core the tomatoes and cut an x on the bottom of the tomato to make peeling easier. Boil for about 2 minutes or until the skin splits.
Drain the tomatoes and place them in a bowl of cold water. The tomatoes will slip right out of the skin.
Put the tomatoes into the pint sized jars. (That's my 4 year old little helper) You can easily fit 8 Roma tomatoes in the jars as long as you give them a little push.
Here are the tomatoes in their own juices. Don't they look gorgeous? Add 1 tablespoon of lemon juice to each jar to acidify.
Place in a water bath canner and process for 45 minutes. When the time is up, remove the jars from the pot. Place them on a towel-lined countertop and allow them to cool. The lids should pop as they seal. It's a beautiful sound! :)