Following this manual, I can break it down to some steps.
First, boil your jars and rings:
Score your tomatoes with an "X" on the bottom:
Here is where the pictures end but,
Next you boil your tomatoes for 30 seconds and then shock them in ice water. This will make the tomatoes easy to peel and seed.
Quarter your tomatoes and place them at the bottom of a hot pan and crush them with a wooden spoon.
Bring to a boil and simmer for 5 minutes.
Ladel into warm jars with a 1/2-inch headspace.
Secure the lids with the rings tightly and place in the canner.
Bring your canner to a rapid boil. Once a rapid boil is achieved, start the processing time of 45 minutes.
Remove jars from canner to a clean towel and allow to cool over night.
In the morning, check that seal by lightly pressing on the lid. If it doesn't make a popping sound, you know you did it right. If you didn't, refrigorate and use within a week or remove another 1/2-inch and freeze for up to a year.