Beautiful pictures Mark.
But I strongly agree with both Andrey and Suze that any great tasting meaty tomato variety makes excellent paste. Just cook down the sauce a bit more to the desired consistency.
I could list some paste varieties here, and will just quickly mention Heidi and Martino's Roma, you already have tried Opalka which I think is pretty good, and I also think that the Sarnowski Polish Plum that Suze mentioned is a great one. For the latter, just picture a shorter fatter Opalka and fruits for me were often doubles and sometimes triples.
The Sarnowski family, from whom I got the seeds, wanted to call it a plum, but I don't see it that way at all.
Seeds for Sarnowski Polish Plum ( not available in 2007) are available at Sandhill. Glenn says 4-6 oz but I get fruits much larger than that.
The reasons I don't like paste tomatoes, as a group, are b'c many are very susceptible to Early Blight ( A. solani) as well as BER, and most importantly to me, as a group do not have such great tastes. Just my opinion.
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Carolyn
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