Any sauce, etc needs to have lemon or lime juice (bottled) added to the recipe for safety if it calls for it. Doesn't matter if it is water bath canned or pressure canned. The approved recipe is developed WITH that acid included and leaving it out changes the recipe. Then, it is no longer the same tested recipe.
There are several variables in canning such as pH, density of ingredients, size of jar (which can affect how the heat transfers in the jar during processing), altitude and more. If you want the guarantee of safety for you and your family, don't divert from the recipe. I would recommend reprocessing with the added lemon juice. It might be okay without if the tomatoes were acid enough, but you really don't know.
edited - just saw your post, Greg.
