Thanks Alex. My dilemma is too many good ones to choose from! I am growing 55 at a friend's place and 60-70 here. I usually grow about a dozen paste varieties each year, as well as about that many different oxhearts. I find that the oxhearts are truly multi-purpose: they can be used as slicers, for salsa, or for sauce.
I grow a couple really huge paste types, one of my best is a large Roma type from a guy in MI called Uncle Steve's Italian Paste.
That's a 9" plate they are on for a size reference.
Anyways, for this year the whole list of tomatoes & peppers with descriptions & comments can be found here:http://mysite.verizon.net/~korney19/2009Garden5-24.htm
Some are my own crosses of heirlooms, a few are hybrids, but most are heirlooms.
I don't do much basic tomato canning, usually only salsa & some sauce. I have a Spremy machine and just go plant to plant picking ripe ones and feed them into the electric Spremy, you don't need to cook them first; the pulp/juice comes down the chute into a waiting 4 gallon bucket and the skins & seeds come out the end of the machine for the garbage. In a couple hours we made this, 8 gallons of heirloom tomato puree:
I usually do 50+ pints of Annie's Salsa. Of course, I hand chop the tomatoes for that!