Here's some of my better paste/sauce types that were good the last few years:
Joe's Plum:
Wagner's Italian:
Rosalie's Paste:
Uncle Steve's:
Speckled Roman:
Kalman's Hungarian Pink:
Drier types mostly for sauce or salsa:
Blocky Marzano:
Horvath:
In-betweens, not dry, good for sauce, salsa, canning, etc, very heavy production:
Ernie's Plump:
Rio Grande:
Yugoslavian:
Speckled Roman, Joe's Plum, Kalman's, Wagner's & Yugoslavian all tasted very good to great fresh too. Joe's, Wagner's & Yugo also had that wonderful aroma when cut open/sliced. Kalman's, Wagner's & Yugoslavian are pinks, a little less common since many paste types are red.
Also, try heart types--they are very solid with not many seeds.
Hope this helps.
Mark