Just received the Italian seeds I ordered: San Maranzo tomatoes recommended by CWS4322 as being the best short season tomato for canning tomato sauce.
Good luck! I recently used some that were in the freezer--they tasted as if they came out of the garden that morning. When I froze them, what I did was skin them, half them, and seed them. Then I stuffed them into a container and froze them as a block. I then wrapped the block by first wrapping it in clear wrap and then 2 layers of freezer paper.
I love these tomatoes as "tomato chips" that I make in the dehydrator. I hope the plants grow (and produce) where you are. FWIW, the volunteer tomato plants that come up produce almost as well as those we start, transfer to the greenhouse, etc.
There's nothing like a sun-kissed tomato on toast (with homemade mayo) for breakfast.