[Iowa Granny]

there's not much water in a Roma. I still prefer the good old acid filled, Rutgers. But they're difficult to find and I just don't have time to grow my own plants.

[JRandomFreeper]

There are some heirloom tomatoes out there that are wonderful, great flavor, easy to use... but I can skin and flay a roma in a NY minute. And They Are Always The Same. I can count on them. I stick with what works. I've worked in kitchens that stocked 5 different tomatoes. Just give me one, and I'll work every part of it, except the stem, into something.

LOL! What is left over after you filet a roma tomato? Tomato guts. "Hey Chef? What are we doing with the tomato guts today?!"

/johnny