Here is a fantastic Authentic Italian Recipe for an Italian Tomato sauce with Roma Tomatoes..Very easy too! Hope this is helpful!

Raw Tomato Sauce
Recipe Source: MOLTO MARIO with Mario Batali
This recipe yields 3 cups of sauce

4 large Beefsteak tomatoes or 10 large plum tomatoes (about 2 1/2 lbs)
8 ounces Extra-virgin olive oil
2 Garlic cloves -- thinly sliced
12 Basil leaves -- cut chiffonade**
1/4 tablespoon Crushed red pepper flakes -- (optional)
Salt -- to taste

Chop the tomatoes into 1/2-inch cubes. Reserving the liquid. Pace tomatoes into a bowl. Add the olive oil, sliced garlic, basil chiffonade and optional red pepper flakes, if desired. Mix loosely with spoon.

Do not add the salt until the moment it is to be eaten, or the liquid from the tomatoes will pour out and leave your sauce flat and lifeless.

** In case you are unfamiliar with the term chiffonade... it simply means cut into very thin strips.