I'm conducting a subjective, non-scientific taste
test of these 4 tomatoes. The LaValles and the Francesca are imported from Italy while the Alta Cucina contains California tomatoes. All of the tomatoes looked great in the can although both LaValles looked a bit thinner.
Based on an initial taste of each can (after deseeding, hand crushing and a quick hit from a stick blender) I'd put the LaValles at the top. In fact, I could hardly distinguish the difference between the DOP and non-DOP tomatoes. The Alta Cucinas were good and seemed a bit thicker, but were more salty. Again, I liked the flavor, but wouldn't add any salt to these at all. The Francescas trailed the pack, with a bland, watery flavor.
Given the LaValle non-DOPs are 36% less expensive per ounce (based Penn Mac prices), I'd pick those over the others. I was pulling for the DOPs (I just bought a case of 'em), but the regular LaValle's are better deal.
Later I'm going to make pizzas with each sauce to see how they compare after baking.