I may have to try those next year
I have noticed that I get about a quart of sauce per plant overall.
The tomatoes ripen over the course of a few weeks, and by Sept , they are done and I’m pulling them up. But it certainly gives you enough tomatoes in a short period of time to make canning a batch of sauce worth it. I usually end up doing several batches each season. Course, like all tomatoes, it depends on the weather.
One summer was so cold and wet we essentially didn’t have one until Aug, when we hit a stretch of beautiful warm weather, then the plants went nuts, but it was too late for a crop. But everyone had the same problem. It was not the variety.