Just finished canning a bushel of San Marzano tomatoes....no, I didn't grow them myself but I'm going to try next year...they are expensive! They are a type of paste tomato from Italy that has more flesh and only half the seeds of a Roma and are bigger.
I made spaghetti sauce (Just tomatoes, basil, olive oil, salt and pepper...add other ingredients when you use it) and quartered in canning jars with sprigs of basil to use in just about anything that calls for canned tomatoes. I have had a huge amount of Roma's from my garden, but not all at once, so I've taken to either drying them or roasting and freezing. (Or giving them away!)
Watson