I just happen to prefer romas and the ones at the grocer are bigger but not as tasty. They work well in the cuisine here but I mainly make a base unseasoned tomato sauce for freezing and consumption throughout the year. Ketchup also is pretty easy to make with the odds and ends and slightly reject specimens.
Grew some heirloom in 2013. Pretty substantial crop. They produced right up to the freeze. It's a good idea- might do a plant or so this year.
Found it's only really worth growing what'll get used. Tomatoes, onion, carrots, peppers, broccoli, and greens like mustard or collard. Going to try potoatoes. The first year I grew radishes. I don't really care for them and they all went to waste.
On a side note: I gave one a my friends a couple of my indeterminate roma plants last spring and they have managed to survive our very mild winter and a northern exposure. Still producing fruit.