Just hoping for some opinions on the best tomatoes for tomato sauce. I would like to use fresh ones as apposed to canned ones. I have tried to make it with plum tomatoes, but it came out kind of watery (I let it simmer for just under 4 hours). I put them through the medium sized insert of a food mill. I was thinking maybe I would try combining plum and roma, but I don't know if maybe I just didn't pick great tomatoes because I didn't think much of the flavor either...didn't really have a strong tomato flavor, but it was better the next day.
Any suggestions or tips would be great.