[PaulF]

A thread like this showed up several years ago somewhere...my memory is fading. Our sauce varieties are whatever is growing and ripe at the time. Since a vast majority of the varieties we grow are OP/heirloom and most of those are hearts and beefsteaks of varying colors, that is what gets made into sauces.

Adding yellow/orange tomatoes to the sauces really makes for an interesting color and flavor to the mix.

I have not grown a specifically sauce type variety in the thirty plus years of growing OP/heirlooms and before that for the fifteen or more years of growing hybrid biggers and betters and boys and girls never made a sauce. Once tasting a "real" tomato we never looked back.