Made using standard romas, Sungold, and Cherokee Purple tomatoes. Crazy different in flavor, the Sungold was overly sweet, the Cherokee Purple wonderfully savory, and definitely my favorite.
[Image description: three glass jars filled with pasta sauce, one red in color, one yellowy orange, and one orangey brown.]
Yep, I haven't really made single type sauce batches since this experiment, just used blends of tomatoes depending on their relative acidity/sweetness.