Did all of your lids pop down the safety seal while cooling? If they all popped down and then later swelled and leaked It would point to a bacteria or spoilage.
I agree with Joe. I've never had what I thought was a defective seal right out of the box. I've only had a couple of jars not seal, and I'm sure it was because jar was over filled and spilled out some of the contents which prevented a proper seal, or I did not clean the rim of the jar. It is extremely important to sterilize everything properly when water bath canning. after jars cool and you are sure they are sealed properly, always remove rings from jars and double check the seal with the ring off. I've never been a big fan of water bath canning for most things, including tomatoes.
also, I don't think water bathing for 30 minutes is long enough unless you cooked tomatoes first, hot packed them and returned to water bath. I pressure can nearly everything these days because I don't have to boil jars, lids and precook food or add vinegar or lemon juice to raise acidity. wash jars and lids with soap and water, fill with food, put in the canner for appropriate amount of time. bringing food to that magic temp of 240 degrees, even for a short time, will kill everything, including botulism. you simply cannot do that with a water bath no matter how long you boil something.