The first thing I thought of was indeterminate Rutgers.

"The first thing I thought of was indeterminate Rutgers."

Haha, same here. It does have a decent amount of seeds, but they are easily removed when making a sauce. Also, they are known as a great canning tomato. Rutgers meets most of your requirements: Fresh eating, good for sauce / canning, prolific and (depending on variety) indeterminate.

I am not as hot on the flavor as some (that one reason why I crossed it) but Eva Purple Ball comes close.

The hybrid with Big Beef was really nice. Darrel said he has gotten some nice, meatier and highly productive fruits out of the F2's. He also said they are holding up better than most. Maybe he'll chime in.

This was the F1 from last year:
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I would try some heart varieties, they are meatier than most slicers, very few seeds or juice, peel rather easily, can be eaten fresh alone or on sandwiches, salsa, or cooked to make sauce.

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Dont know what color you want for sauces, but so far my Mr, Stripeys are the best tomato ever!! VERY few seeds, some juice, mostly meat, wonderful flavor, my but they are huge though, sorry I forgot you said tennis ball size!!

Thanks to you all for the information. I'm reading up on all the types mentioned.

Korney, can you recommend any heart varieties in particular? I've never grown them before. (Tomato in the picture looks great!)

Bill

Bill, there are so many I grow about a dozen varieties every year. here are some favorites:

Wes (some doubles):

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Nicky Crain:

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Ukrainian Heart:

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Oleyar's German:

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Kosovo:

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Herman's Yellow:

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Russian 117:

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Brad's Black Heart:

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Slankard's I posted in another thread, as well as Kellogg's Breakfast Heart Cross, which is still in development.

Hope this helps.