I've only used the tomatoes in your first link. These are the Sclafani Whole Peeled Tomatoes from Don Pepino B&G Foods Inc from NJ. I use these when I make NP-ish with just some sea salt and a few pulses from the hand blender. For NY and Sicilian styles, I use a blend of the Sclafani Whole Peeled and crushed tomatoes with a small amount of crushed garlic, salt, sugar, fresh basil and oregano.
The second and third links are Sclafani from Gus Sclafani and Sons (I believe from CT). I have not used this brand, but hopefully another member will chime in.
Enjoy! I look forward to seeing your NP pies from the 2Stone.