The last four years I have simply grown half Romas and half San Marzanos for my canning needs.
This year will be very different.
Last year I discovered how tasty a sauce made from fresh sungolds and fresh basil is over zucchini noodles. So in 2016 I will be freezing plenty of sungolds for sauce later in the year and keeping a pot of basil under my lights year round.
I also planted more black tomatoes (love that flavor!) and discovered that Yaponskiy Trufel Chernyi (AKA Japanese Black Trifele) was very prolific in a not great tomato year and made delicious sauce for canning. I will be planting some of those as well as some other piriform or pear shaped tomatoes in 2016.
I've heard great things about mixing tomatoes for sauce/salsa.
If you look around a bit you'll find lots of people here love hearts for canning. Experiment! Find a midseason heart or paste (or four, or five, or...) and see what happens
