Try a variety of types to see what you like. Brandywines are an heirloom and look ugly but taste wonderful beyond words. Grape tomatoes are great for snacks/salads or freezing raw and whole for tossing into chicken soup in the winter. Some of the great big varieties can be frustrating for canning because they have a large network of stiff white tissue inside, but who cares when you have a giant slab of tomato on a tomato and cucumber sandwich. Romas make a nice, thick tomato sauce, and one of the seed companies this year advertised seeds to grow Romas which were about 4 inches long, huge. I'm trying them next year. If you want to can them, remember that many newer varieties are lower acid and must be pressure canned to be safe.