Tommyeats, don’t be surprised if your post generates a lot of responses from ardent supporters of Jersey tomatoes. I lived in NJ for about 8 years and certainly enjoyed the native tomatoes. However, I can’t say that they were the best I’ve ever had. Frankly, that’s pretty subjective. My thought is that virtually any garden tomato picked when it’s ripe and eaten quickly will be delicious. I’m originally from CT–live there now–and love the tomatoes we get here. Are they better than NJ? Who knows.
I do agree with your comment about San Marzano being a better choice for long-coooking sauces or even a quick Marinara. But, fresh tomatoes, as long as they’re ripe, make a perfect "crudo" (raw) sauce for pasta in the summer. No cooking; just toss with cooked pasta. (That spells summer to me. Same with pesto.)