Fiaschetto di Manduria paste tomato
Heirloom paste tomato from Puglia in southern Italy, preferred there even to the famous San Marzano for sauce. It has been recognized on the Slow Food Ark of Taste an irreplaceable regional flavor. Even now, many households in Italy make passata di pomodoro (tomato sauce) every year, and determinate varieties like this work well for processing a winter's worth of fruit all at once. The plants are small and very very productive, with the small pointed tomatoes borne in clusters like grapes.
If you are using tomatoes a few at a time or will be peeling them by hand, you might prefer the Italian Heirloom variety, which has larger fruit, borne bit by bit all season. If you will be making sauce, salsa, or canned tomatoes, Fiaschetto di Manduria is a perfect choice. In Italy they use an inexpensive hand-crank strainer that takes out the skins and seeds. I get rid of the skins by using an immersion blender. That way, processing many small fruit is no harder than a few large ones. The huge yield and outstanding sauce quality make this a great choice.