My favorites for sauce are Opalka, Amish Paste & San Marzano. All of those are paste type tomatoes. The first two are pretty big, which make things easier...We also add any other slicing type tomato we have in the garden as needed, but the majorty being a paste/thicker tom. IMHO, skip the Roma...They aren't worth the space.

You might want to consider a heart tomato like Kosovo. These are very large, early, solid, meaty, and tasty tomatoes that are great for sauce or eating fresh. I like to blend them with a paste type for sauces.

TomNJ

Agree with Opalka whole-heartedly. Also an oxheart like Kosovo is a good choice. Opalka still would be my pick for a sauce - nearly NO seeds and has a nice texture/interior and makes a thick sauce.

All this being said - I make sauce out of everything I grow. If we can't eat it fresh it all gets skinned and thrown in a pot and cooked down.

If you decide to go with Opalka - I know where you can get seed - :) let me know.

I love using hearts in sauces and salsas, especially! Speckled Roman is a nice paste type that produces well here in zone 7. The large pear tomatoes are also worth a try. We use them for fresh eating and they're very easy to peel for cooking. Plus, in my climate they crack less.