I haven't used raw tomatoes recently. I used them pretty much exclusively when I used to cook on a stone in an electric oven at 550F. I was making neapolitan-style pies, that were cooking for 5-7 minutes. I preferred heirlooms to romas. The liquid would be boiling by the time it came out of the oven, and tasted great. In fact I preferred it to sauce made from canned tomatoes. I don't recall it tasting raw, but then again I love a good raw heirloom.
I'm planning on cooking pizza tonight, hoping for sub-90 second bakes, and planning to use fresh heirlooms as the topping. I will report back after.