Meatier tomatoes are best for making a roasted tomato sauce. Buy either Roma tomatoes or plum tomatoes, but you can use any variety of tomatoes depending on availability and personal preference. I often use heirloom tomatoes. If the tomatoes have lots of seeds, squeeze or slice some of them out after halving or quartering. A combination of tomatoes make for good flavor. If you want a really red sauce, use all red tomatoes, or mix in colors for fun and flavor.