While any tomato worthy of the name can be made into a sauce, these tomatoes were bred for that purpose so they generally have meatier flesh and fewer seeds. That said, these tomatoes are delicious fresh and shouldn’t only be relegated to the canning jar as sauces. In fact, many of these varieties are also excellent for drying and the flavours become more pronounced as the tomatoes turn into shriveled leathery slices that are always welcome additions in winter sauces and stews.