I was going to say, I have always found Romas to be somewhat mealy and not juicy enough for my taste.
They do make EXCELLENT canning tomatoes, however. I have never grown them myself, but my grandfather would always give me his extras. He always uses them for pickling tomatoes because they hold together better than most, which probably explains the dissapointing raw texture. I just blanch mine, as cynthia said, to get the skins off, then I can them whole, italian style, seeds and all.
I just can them right in a bit of tomato juice with lemon juice (or citric acid) and a pinch of salt. The versatility is awesome with this method, because after you open them they can be crushed, diced, stewed down, or any other size or texture, plus you can use them in Italian sauces as well as chili, soups, stews, or anything else you may want them for.