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 dig them up and trade them at the local plant exchange. There is a never ending line of people who want hostas, they don't care what kind. Some I even sell clumps at the Farmer's Market. That gives me enough money to buy corn and squash there (which I don't have room to grow on account of the hostas taking up every spare inch of space.) I've got some beautiful Ragged Robins, Centaurea, Bleeding Hearts, and daylilies in trade that way too. Lainey

This will be my first growing season in Oklahoma. I figured I will go with Cardinals simply because it is the only junebearing strawberry being sold at the local nurseries, and if the local nurseries are selling that particular variety it must be because it is suitable for this climate. The other variety they are selling is Ozark Beauty. But I don't want an everbearer.

At my location, I really like the English Apple 'Suntan'. It has some russet and a very sharp flavor. More acid than some would like, but it is also a good keeper and annually productive. Another real good one for keeping, is Melrose, but it does get a little bit of scab, so will need a bit of spraying One more I like is Roxbury Russet, a good keeper that ripens late and flavor is very rich, when full ripe. May not make it along the coast in cooler yards, but does fine at my site.