Tomatoes for sauce

I can’t give a very sensible answer JJB. I make my tomato sauce out of whatever I’m growing. I don’t really care if there’s proper sauce making one. I make mine multi talented   .

That's exactly what I've done up until now, but thought I might end up with a thicker sauce with less reducing if I started out with a paste tom rather that the usual motley bunch, also thought I might use less freezer space.  TBH when I've tried to grow Roma or San Marzano in the past, I've failed miserably. The term sauce is rather a misnomer, it's usually tomato dollop, i.e sauted onions with peeled toms reduced and frozen ready to have whatever seasoning etc added after defrosting, but thanks for the reply, makes me feel l'm not alone