My personal preference is for thick cored, meaty tomatoes, but I haven't found a variety that won't work. I don't use the giant beefsteaks because I find the slices too big for me to handle easily in the frying pan. I tried picking the beefsteaks when they were a manageable frying size but some of them hadn't filled out their seed cavities yet and I wound up with tomato rings.
I'm contemplating growing one of the reliable, heavy producing yet underwhelming when ripe varieties just for producing greenies next spring.
Enjay