What tomato is best to grow?

There are so many varieties of tomato.

I am still experimenting with finding the tomatoes that best suit our growing conditions and what we want to use the tomatoes for - in our case primarily puree for cooking but also sauce and sandwiches. I like to give a variety more than one season to prove or disprove itself.
At the moment all my tomatoes are planted outside - not in a green house. They are all grown from seed apart from any plants we receive.

Season one I planted:

• Organic Brandywine because it was supposed to be the best tasting tomato in the world
• Mortgage Lifter because the story is neat of a farmer paying off his mortgage by selling these seedlings for a $1 each. Also because it was supposed to be good at producing a lot of tomatoes and disease resistant.

We ate them fresh.

Season two I added in:

• Cherokee Purple because we bought them at a market once and it was the best tasting tomato we had ever tasted. It was so savoury it was close to salami than the usual tomato.
• Cherry tomatoes Lady Bug because it won a top taste award once.
• Cherry tomatoes Sungold because it was supposed to be a heavy cropper with a fine taste.
• Some tomato plants we were given for free that produced many, large yellow tomatoes.

I made relish and sauce and puree.

Season three I added in:

• Tommy Toe cherry tomatoes
• San Marzano tomatoes because they are supposed to better for sauce and puree as they have more flesh and less watery juice
• Beefsteak Select because it is supposed to be an old fashioned tomato with a good acid/sweetness balance and be great for slicing.

I made a lot of puree that was less watery and a thicker sauce.

My conclusions so far are:

• Brandywine tomatoes are quite sweet and maybe this is why they are considered the best tomato in the US. They don't feel very balanced and maybe it is our soil but they are just not the best tasting tomato. I am not going to grow that particular seed anymore. They also seem susceptible to disease and don't produce a lot of fruit.
• Cherokee purple are nice but I haven't yet successfully grown them to the flavour level, I have tasted from a market. I am continuing to persevere.
• Of the cherry tomatoes the sungold were the most delicious and the most prolific. They are an F1 hybrid so you only get 15 seeds per packet. I may go back to these but am trialling Baxter's early bush and sugar plum this year for cherry tomatoes earlier in the season. The sungold's were most successful in the first year, with less success in the second year plantings. It is not a great idea to have cherry tomatoes planted together that are orange and red when ripe because it is confusing to know what is ripe.
• San Marzano do make excellent sauce and puree. They are, however, susceptible to blossom end rot. This meant quite a bit of fruit I couldn't use. I am planting them again but I am also adding in a variety called costoluto fiorentino, which is supposed to be great for eating fresh, sauces and particularly for roasting.
• Beefsteak, I think were good but will plant again this summer to see if they are preferred to the mortgage lifter.

I am narrowing down my preferences to:

• A heavy producer that is tasty for puree and not too watery
• A flavourful tomato for sandwiches and salads
• An early in the season high producer of tasty cherry tomatoes
• A variety I haven't tried yet in case there is a better tomato out there
• For each of the four - easy to grow and disease resistance preferred.

Lastly ditch all your pizza sauce recipes and use this one: Secrets to a great tasting tomato sauce.
It is fast, easy and the taste is great - particularly if made with good flavourful tomatoes - now would that be san marzano or costoluto fiorentino, Cherokee purple or ......