All of my tomatoes have been OP, so I can't vouch for the hybrids. I'll second the motion for oxhearts, they have found a permanent place in my garden. Some of the best eaten fresh too, and very few seeds. "Hungarian Heart" and "Sojourner South American" are both very good, and high-yielding. Very similar would be the "banana" types. They are elongated paste tomatoes with pointed ends, larger & later than most pastes, and with fewer seeds. "Federle" and "Gilbert Italian" are two of the best. Really good for salsa too, since they tend to ripen along with the peppers in late summer / early autumn. "San Marzano" can be good, but there are many strains out there using the same name, some of which are inferior - it's a crap shoot. Your best bet is one of the named strains, such as "Super Marzano" or "San Marzano Redorta". There are _hundreds_ of other "paste" tomatoes out there, with great variations in quality. Checking with your local Extension agent, or Master Gardeners, might give you a list of the best cultivars for your area. Or, you can just try 1 or 2 new ones each year. Many of the smaller, otherwise unremarkable tomatoes can make great sauce; it depends on your taste, and what the sauce will be used for. One I grew last year, "Landis", made a surprisingly good sauce. And the acid/sour tomatoes can actually be preferable when you want a strong flavor, or as a blend with sweeter tomatoes. I agree with those who shy away from the yellows; I haven't had much luck with them either. They usually are either too sweet, or tasteless. I did find one heirloom, "Yellow Pasta", that makes a wonderful, deep-yellow sauce with a sweet but rich flavor. I hope to make a good yellow ketchup from it next year. No one has yet mentioned the purple or "black" tomatoes; they are strong, often with fruity, unusual flavors. I haven't tried canning them as sauce yet, but they cooked down to a rich, dark broth in several dishes prepared by the spouse.

I love baby clams with my home-marinated artichoke hearts as a topping, which is strange, because I don't care for any other seafood on pizza. I also love my pickled jalapeno rings on a cheese pizza. When I worked in a pizza parlor as a teen, we used to make those pizzas and scarf on them, waiting to see whose eyes would start watering first. I also like to eat crisp, cold dill pickles with pizza (not on it)which is another thing I picked up working there...yeah, I know, salt on top of salt, but I love the combo.

I would take the dough out, punch it down to release the gas, and let it sit covered to come up to room temp and see if it begins to rise again. If it does, you are good to go. Dough will continue to rise when chilled, just much more slowly. The last pizza sauce I made had diced tomatoes in it - some of which were toooo chunky IMO - so I would puree the sauce. If it is too thin, you can drain the sauce or cook on low heat to reduce it somewhat. Teresa

The info on diverticulitis varies according to who you read. I have it, too, and have researched it. Mayo Clinic--I think it was, said it isn't seeds, it's an infection. I'd love to believe that, b/c I'm careful of seeds, too, and if you've ever had an attack of diverticulitis, you're willing to do anything to avoid it. I agree. On this I disagree with the Mayo Clinic. Every time I have had an attack I could trace it to some kind of food with seeds or fiber.It may be an infection but seeds can get trapped and start the ball rolling. That said I have never had to worry about tomato seeds. I eat salsa and such all the time with no problems. Its sesame, berry and poppy seeds that do me in. I love all 3 but just can't tolerate them well.