shule1

Honestly, I've never grown a tomato advertised as a keeping tomato (yet; I plan to in 2017). However, I've found that many regular tomatoes work just fine for storage tomatoes, if you pick them green. The vendor you mentioned has Brandywine, which it says can take a while to ripen. You might try it and see how it goes.

I've had some tomatoes that I believe were Brandywine, which were picked green and ripened indoors. They tasted pretty great.

I would be more concerned about how long tomatoes keep after ripening, though (because if they don't keep long, you have to be extra vigilant in finding the ripe ones promptly).

You may also try highly disease-resistant varieties (which might keep better as a result, compared to similar tomatoes that aren't disease resistant). Healthy tomatoes tend to store longer.

Regular Roma keeps well (that's probably one reason the grocery stores sell it so often). I haven't tried Roma VF yet, but I hear it tastes great (the vendor you mentioned sells it, too).

Tomatillos tend to keep very well (at least if you don't pile them up high). They keep *very* well refrigerated, too (husked and washed). Your vendor has Toma Verde tomatillos. Tomatillos are great for salsa and such. I believe Martha Stewart has cooked with them a fair amount on her show, too.

Anthocyanin tomatoes and tomatillos are supposed to have a storage advantage. I guess the anthocyanin may deter some rotting pathogens.

It seems to me like fruits sometimes keep better the second year, from saved seeds (as long as the seeds are disease-free).

I don't know what your area is like, but in mine, the end of the season is when disease seems most likely (due to it no longer being hot, dry and semi-arid). Keeping your plants healthy should help a lot. Making sure they have enough silica, potassium and calcium should help to keep them strong (but depending, it may or may not also impact the flavor or texture in undesirable ways).

It would be great if you could get microbes that compete with fruit rot pathogens in order to prevent fruits from spoiling. We usually just have anthracnose to rot our fruit after it ripens and sits too long inside, but in 2016, another pathogen was indoors (probably spread from old storage potatoes). The funny thing was that it competed with the anthracnose (no tomato got spoiled by both pathogens, and anthracnose almost disappeared completely after it arrived).

One thing I highly recommend is if you have fruit trees, don't let any fruit fall on the ground and rot. Pick it, and if it falls off the tree, pick it up. I personally believe that rotting fruit contributes to more rotting fruit (and more fruit rot pathogens).