Sauce tomato by John Spottiswood.

This tomato isn't as juicy as other tomatoes, which gives it a more concentrated flavor that works well in sauces and stews. These are also the best tomatoes for drying. You may want to remove the bitter seeds before cooking these tomatoes, but save the gel that surrounds the seeds--it's rich in flavor. Varieties include the roma tomato = Italian tomato = Italian plum tomato and saladette tomato. Sauce tomatoes are most flavorful in the summer. During the rest of the year, many cooks prefer canned tomatoes over the bland and mealy fresh tomatoes they usually find in markets.