Can one variety do it all?
For maximum product, it seems like you will need a very juicy tomato for juice. That same tomato will need a lot of flesh for paste and sauce. Will the juice, paste, sauce, and salsa all taste great from that one tomato?
At a minimum, I recommend that you trial two varieties, one for juice and one for the rest.
And, if it were me, I'd trial 15 to 20 different varieties next year, and select the best one(s) for the following year.
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