Place wide-mouth canning jars in dishwasher and run on a 1-hour wash so they will be hot and sterile when ready to can.
Plug kitchen sink and fill with Roma tomatoes. Completely cover with boiling water. Let sit until tomato skin starts to separate from tomatoes. Drain water by using a long spoon to pull the plug.
Core and peel tomatoes and slice into thirds. Place tomatoes in a large stock pot. Bring to a boil, stirring frequently until tomatoes are covered in their own juice and boiling. Boil for 5 minutes, stirring frequently.
Meanwhile, boil lids in a small pan and prepare water bath for canning.
Remove jars from dishwasher one at a time and ladle in tomatoes using a funnel. Alternate a ladle full of tomatoes with a ladle full of tomato juice so you aren't left with just juice at the end. Fill jars to the lowest rung on the neck of the jars - do not overfill. Wipe tops of jars and place on a lid and ring. Do not over tighten rings, they should be snug but not tight.
Boil jars in water bath for 40 minutes + 2 minutes for every 1000 feet above sea level (example: 2,000 ft above sea level, boil for 44 minutes total). Remove from water bath and gently wipe excess water. Let cool.
Once cooled, test lids to make sure they sealed properly by pushing down on them. They should not pop or buckled. If so, place in refrigerator and use within 3 days.
