Since Romas are meant for sauce they will have less seeds than many other tomato varieties. It's also the end of the growing season and if you're using local ripe ripe tomatoes they may also want to have a breakdown.
You can cut in half (north south) turn down on the belly and glide in half (from a half) an two cuts at 45 degree angles before moving from its place...and see if the inside stay put...with a standard round (non-beefsteak) quarter for a Roma.
Sharp like you mean business knife...always.
Are you starting with room temperature or cold tomatoes?
After you have your cuts (glide glide) run your knife (carefully) under the belly to pick them up. & transfer gently like babies. Don't grab them because they can be like little suction cups to a board and the pressure you need to release often means they release their insides.
If that makes any sense.
post edited by CCinNJ - 2012/09/15 20:15:56