The best sauce comes from using a mixture of many different varieties. And if you have enough room for enough plants they don't need to be determinates.

A search for 'sauce' here (and on the Harvest forum) pulls up many discussions on sauce making with many variety recommendations in them including Earl's Faux, Amish Paste, Aunt Gertie's Gold, Opalka, etc. although most aren't determinates.

My personal favorites include but not limited to Heinz, San Marzano, and any of the heart varieties.

Dave

Here is a link that might be useful: tomato sauce discussions