I grow bush and trailing toms outside as they are hard to find room for inside, plus they fruit earlier and usually miss the blight attacks, but keep the cordon toms for the greenhouse.
Roma are not great raw but an excellent sauce tom that come into their own when cooked - you want a variety with thick flesh and few seeds. I've got a freezer drawer full of sauce from 3 greenhouse cordons and whatever other toms were going spare to see me through the winter
If you feed your greenhouse toms with tomato food and don't overwater, you should get great tasting toms. Sometimes greenhouse ones can be a bit insipid if they have had too much water - just like the supermarket ones in fact