Three years of growing tomatoes for salsa, what I would plant again

Growing conditions first because it matters. South facing, raised beds, drip irrigation, wet climate, short season. Would plant again: San Marzano for cooked salsa, because the flesh to seed ratio is right and they reduce without going watery. Green Zebra for raw, unexpectedly, because the acidity holds up when everything else gets flabby in August. Any dense paste variety you can get locally, which will beat a famous variety grown in the wrong climate every time. Would not plant again: beefsteaks, which are a salad tomato pretending to be useful. Cherry varieties, which are lovely and give you nothing usable in volume. And anything sold as heirloom without naming the actual variety, which is a marketing word. Happy to be argued with by anyone with a drier garden than mine.