I'm very impressed with your collection of pizza ingredients, especially the tomatoes. I haven't tried the Pomi's but I have tried all the others in your photo. Before I discovered the San Marzanos, I used the Muir Glen. Then, when I discovered the Escalon tomatoes, I went to them. I still use the San Marzanos for Neapolitan style pizzas, although I sometimes combine them with the 6-in-1s from Escalon. For the NY style pizzas, I use the 6-in-1s mainly.
It's been a long time since I have found the need to use any canned or bottled sauces, but I discovered that Muir Glen has a pretty decent canned pizza sauce that I used in a pinch when I didn't have access to the other tomatoes. Of the bottled sauces, I look for those that use San Marzanos, if possible, or those that have the fewest ingredients listed on the label and, preferably, no tomato paste or corn syrup.