I did find a spaghetti sauce pressure canning recipe that might work on the Presto Pressure Canner site:
https://www.gopresto.com/recipes/canning/tomatoes.php . The recipe makes 9 pints. Now, if you don't have that many tomatoes or don't need that many pints of sauce, you can cut it back as long as all the proportions are cut back exactly the same. The key to safety with this recipe is to make sure not to exceed the recommended amounts of onion, pepper, and the (optional) mushrooms so that the pressure canning time is correct.
Since both the oven-roasted and stove-top cooked version are run through food mills, I can't imagine that the heating method to get to the final product makes a difference as long as the veggie proportions are followed to the letter due to their low-acid qualities. That being said, of course, the best recommendation is to still follow the canner recipe exactly.