Which tomato should I grow for canning and making sauces? Which is good for eating? What is so great about heirlooms? Are hybrids better? Is there tomatoes that produce all during the season or do they produce one big crop at the same time?
A lot depends upon location, personal taste and cooking preferences. Not all tomatoes do well in all climates.
I like Brandywine, Big Girl, Better Boy and Beef Steak for eating and on sandwiches.
For general purpose canning I like Mortgage Lifter and Rutgers.
For paste and sauce I like Roma and whatever else is in the garden.
Some tomatoes tend to produce all summer and others peter out after a while. I like Paragon for my main crop.
In my garden tomatoes sometimes will give up due to early blight or late blight – but most do make it to the first frost.
Check the link for a detail explanation of Heirloom seeds .