Sure, many do, and the USDA guidelines provide pressure canning details for most all the tomato recipes right along with the BWB guidelines. See link below. Of course with some tomato recipes you MUST pressure can.

I don't note any real time gain other than waiting for the water to boil and I'm not sure you can claim it is any safer than the BWB rules (if they are followed correctly). But it would be safer for those who refuse to follow the acidification directions. ;)

I think many just don't want to invest in or use a pressure canner if they don't have too.

Dave

Here is a link that might be useful: NCHFP - Canning Tomatoes Guidelines

Thanks for link. I think I'll spend some serious time boning up on canning before my new canner gets here. I just can't stay out of the gardens. :)

I prefer to use the BWB for tomatoes. I know it takes 85 minutes, however I like the way they look in the jars afterwards. Pressure canning makes everything sink to the bottom and the contents look overcooked.
I do pressure can tomato juice, salsa and spaghetti sauce.

I pressure everything, even jelly and jam. Check with your extension office to be certain, but the time is roughly 1/3 processing time of the BWB, and you don't have to fool with all that hot water. I have to carry the water to my canning kitchen -- and away from it -- so this is a real consideration. You're right, it's just much faster all around. I don't notice any reduction of quality, but I don't use many whole tomatoes -- most are sauce and juice, etc., so the consistency isn't a consideration. I just feel it's a little extra safety with the heat penetration as well.