The answer is probably NO.  The reason is that the processing time in the pressure canner and the water bath canner is the same as far as safety.  The internal temperature is measured along with density, pH and other factors to determine what processing time is needed to destroy the microorganisms so that the food is safe to store at room temperature.  

When you talk about any recipe, I don't quite know what you mean.  When canning tomatoes there are different methods of preparing the tomatoes before they are put in the jar.  For example, crushed, hot packed, hot and raw pack with water added and canned raw pack with no added liquid.  Each has a different processing time.  All have added citric acid or bottled lemon juice added for safety, I would suggest you follow the processing methods and times outline in the tomato publication
 https://extension.oregonstate.edu/catalog/pub/pnw300-s

We also have a special publication on safely canning salsa.  Those recipes have special guidelines because you are adding low acid foods such as onions and peppers, so the pH is different, and they also have more bottled lemon juice or vinegar added and there is not a citric acid option. 
https://extension.oregonstate.edu/catalog/pub/pnw395-s 

Hope that helps.  Thanks for using Ask Extension

Nellie Oehler