tveguy3 said:My very favorit is San Marzano Redorta
They get a bit big, but are very versatile Great for sauce, thick juice, salsa, or fresh eating. These are pictures from last year, I didn't have any this year, as I killed my seedlings 
Long story, but I really missed them.
Your San Marzano Retortas are gorgeous!!
Last year I had the plain San Marzano, this year the SMR. There is no comparison. The common San Marzanos are small and dry. These San Marzano Retortas are large and lovely and taste great. I sure do 2nd the recommendation. These have made onto the favorites list already for this year.
Another I just have fallen in love with this year for adding into salads and making salsa are ones called Ivory Egg. They are more of a pear shape than egg shaped but the size of a large egg or larger. I want to call them a yellow tomato but they are actually a very pale color so fit into the white tomato class. Will post a picture of them later.
