that is a wide-open question that will get you a multitude of differing opinions. If you get more specific and describe in detail what you want to do, and how you want to do it...you will get more helpful info.

The discussions on canning and varieties used can be found over on the Harvest forum here as it is the canning and food preservation forum. The general consensus is that any variety is great for canning.

As to "favorite to grow", given the thousands of varieties of tomatoes you'd get thousands of answers so why not start with all the previous "favorite" discussions here? Just type favorite into the forum search box below. :)

Dave.

The "BEST" in this case is subjective. But in general any tomato that is good enough for you to slice, should be good for sauce or canning too. It is like asking" the best wine to cook with". It is the same wine that you can afford to drink.

I found that you need a year to grow varieties to find out what grows best in YOUR soil to get the taste you want. Ones grown in sandy soil are different than the same ones grown in clay soils, etc.

Then you need to decide what you want to do with them, and your taste preferences. I like acidic tomatoes, others like the sweeter ones.

If you want slicing toms for sandwiches or wedges for salads, once again how do you want them to taste.

If you want them for sauce you need to choose the ones that have more 'meat' and less seeds and juice. The paste ones are for sauce, or they can be used as superb sandwich or salad toms. They are just better for sauce than the slicing ones.

Cheri