Do you want hybrids and/or heirlooms?

Big Beef is a hybrid slicer and heavy producer. I got 300 fruit weighing 110 lbs. from 4 plants with year before I pulled them in September. Average 6-8 oz. per fruit.

Most cherries are high producers. Sungold is often at the top of most lists. Super Sweet 100 is also a very good cherry as is Black Cherry.

Celebrity was also very productive for me last year as was Big Mama if you are looking for a paste type. If you like a little bigger tomato than a cherry for your salads, Stupice is a golf ball size that is very productive.

- slicer - hundreds to choose from if you buy your transplants, thousands to choose from if you grow your own from seed. If high production is your only criteria then it is hard to beat Big Beef.

- cherry for salad - again hundreds of cherry types to choose from if that is what you want but Sungold is hard to beat IMO and Black Cherry is also good. But why only cherry for salads?

- to freeze - not sure what you want here. Any tomato can be frozen but it sure isn't going to improve their quality and none of them will tolerate it any better than others. They all go soft, mushy, and watery when frozen.

Dave

How and for what purpose do you freeze? You can freeze cherry tomatoes whole for certain uses or slice larger tomatoes and freeze for adding as limp sliced to sandwiches. Some people even pre make fried green tomatoes and freeze but in general most people resort to canning.

I would guess that the key term you implied is "High producers". If that criteria is important to you than avoid the heirloom varieties and concentrate on proven performers for your area. Determinate growth habit varieties might be preferred for larger concentrated harvest for preserving whereas Indeterminate varieties provide a prolonged harvest for fresh eating. Individual experiences do vary.

After testing many, many cherry cultivars, my most productive cherries are Sun Gold F1 (very slightly better taste, but more splitting and fruit is a little too big for my taste) and Sun Sugar F1 (almost as good). I also grow some less productive OP's to add variety: Snow White, Black Cherry, Coyote, and Mexico Midget. The reason that I grow both of the Suns is in case of extreme splitting of Sun Gold in a very rainy season.

The Suns are so wonderful that at least one of them should be in EVERY garden. They have the absolute best taste, enormous plants (14-16 feet, 4 feet in diameter), and absolutely LOADED with fruit (counted over 50 fruit on just one bract).

I love to watch people's faces when they taste their first Sun: the shocked happy expression. Noone expects a tomato to taste that good.

I no longer grow Super Sweet 100 because it is much less productive (a thinner plant only 2 feet wide) and does not taste as fabulous.

Also, the Suns are almost the first to produce (right after Early Girl) and still among the few producing extremely well at the end of the season.

As to larger tomatoes, it depends a lot on your taste. I like acidic tomatoes, making my preferences Big Boy F1, Costoluto Genevese OP, and Jaune Flamme OP. Jaune Flamme is also one of the earliest to produce. These three produce heavy harvests continuously.

I will never garden without Brandy Boy F1, which is a little bit sweeter and not quite as productive, but definitely worthwhile for variety.

Big Beef F1 is an so-so-tasting tomato that is productive, but without enough acid for me. Celebrity F1 produces beautiful smooth, unblemished fruit that taste comparable to grocery store tomatoes. Yuk! Worse Boy (improperly named Better Boy F1) just does not have the taste for me.

From my last year's new tomato test garden, I am adding Genuwine (Costoluto Genevese x Brandywine) to my permanant list. It was the most productive tomato that I ever grew until Sept. Then it rather fizzeled out like a determinant. I loved the taste.

Avoid most beefsteak OP's if you want productive.