Wombat, this is nothing new here, so you have probably found info on other threads, but if you want the best of the best stick with La Regina (thanks Peter!) for San Marzano's, and Escalon 6 in 1 for plum's. I like them both equally for different reasons, and a blend is amazing. These tomatoes are so much better than anything else I have found that I can even get away with just opening up a can and putting them straight on the pizza. Just a touch of seasoning can do wonders. The crazy thing is, I used to buy a shopping bag full of fresh roma tomatoes, blanch them to get the skin off, and make fresh sauce from scratch. It took forever. Now I can pretty much get a sauce just as good with cans. It doesn't taste quite as "fresh", but it almost has a better flavor. Di Fara's does a blend of Vantia, and fresh.
Also, in an earlier post, I made it sound like I had taste tested the Vantia DOP as well as the non DOP Vantia San Marzano's. Actually I have only had the non DOP Vantia. Has anyone out there been able to compare the DOP Vantia, and the La Regina?