I'm not aware of any changes recently. If you raw pack tomatoes (or halves) in water, you only process 40 minutes in boiling water or 15 minutes under proper pressure. Of course you fit fewer tomatoes in this way and total density would be lower. (Personally, I'd rather can in juice or, even better, with just tomatoes and go ahead and do the long process.)

By the way, they seem to say 40 minutes for pressure canning tomatoes without added liquid.

l would not want to pack tomatoes into water, it would so dilute the flavor. I want them packed in their own juices.

Yep. I agree.