Roma Tomato.
Source(s):
http://www.all-creatures.org/recipes/i-tomatoes-roma.html

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I personally think Roma tomatoes make the best sauce, although if you you ask my wife she'll tell you that any vine-ripened tomato is superior. Attached is a link to a recipe that uses Roma tomatoes in a very unusual way, and I have found it to be one of the best sauce recipes out there.
Source(s):
http://www.foodnetwork.com/recipes/alton-brown/tomato-sauce-recipe/index.ht...

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wow....i like so many different varieties of tomatoes for different types of sauce, or what the sauce might be coupled with. yes, most people use the roma tomato for common italian style tomato sauce. out of the listings at your link, i'd choose the brandywine varieties. they tend to be a bit sweeter, have a decent amount of juice, (which i prefer when making a good fresh sauce), and are acidic enough, so they make a sauce that can be paired with lighter, more summery fare.
they don't even list the varieties that i grow!
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A decade ago, I would have said Roma or San Marzano (which also dries well). But other varieties have come forward since then.

This year, I'm growing the Polish Linguisa paste tomato, about which the Cook's Garden company says:

Tomato Polish Linguisa
The Best Tasting Paste Tomato
Meaty fruits good for processing of fresh eating!

Heirloom. Probably the best tasting paste tomato we have found, at least in the opinion of the hundreds of gardeners who attended our annual tasting in September 2001. Vigorous indeterminate vines bear 3-4 inch pointed red fruits 1-2 inches in diameter that are meaty enough for saucing or drying, but good enough to eat out of hand of slice for salads and sandwiches.

Cook's Garden also recommend the paste tomato Long Tom as the winner in another customer taste test.

Cook's and Renee's used to carry the Roma and San Marzano years ago (Renee when her company was called Shepherd's Garden Seeds) but no longer do, having found better varieties.

I'll also be growing a Golden Roma paste tomato.
Source(s):
http://www.cooksgarden.com
http://www.reneesgarden.com
http://www.seedsofchange.com

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I always had good success with either Hot House tomatoes or Beef Eater Tomatoes. I like these two varieties because they have a more firm flesh to them and that gives to a nice thick, smooth sauce. @robbrown Did you find a good tomato crusher? I have two ways I make my sauce, one way is with the crusher (if I am in a rush) and the second way is to stand at the stove set at medium-low heat for a couple of hours with a big soup pot full of tomatoes and a wooden spoon and that is just step one! Let me know, I can send you my recipe.
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The best tomatoes are the freshest ones, preferably grown by you with tender loving care. They will come direct from you garden, large or small. The care you took in raising them will infuse the tomatoes and the sauce with an amazing aroma. Many gardeners think heirloom varieties work best.

For a nice discussion and video on tomatoes see the eHow site I mentioned in my citations.
Source(s):
/www.ehow.com/video_4427677_understand-which-tomatoes-sauce-tomatoes.html

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canned peeled Italian tomatoes
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