I could easily name many others, but here are some suggestions based on use, not just size or slicing:
For slicers,Burgundy Traveler, Druzba, Lynnwood, Nepal, Red Brandywine, Wisconsin 55, Cherokee Purple, Black From Tula PL, Black Krim, Kelloggs Breakfast (or KBX), Aunt Ruby’s German Green, Eva Purple Ball, Brandywine (Sudduth), Crnkovic Yugoslavian, Omar’s Lebanese, and Yoder’s German Yellow
For processing, Heidi, Martino’s Roma, Picardy, Cuor de Bue, Kosovo, and San Marzano
For Saladette, Blush and Maglia Rosa (a plug for Fred Hempel who bred them, they are really good too)
For Cherry, Black Cherry, Dr. Carolyn Pink, Dr. Carolyn, Galina’s Yellow, Lorelei, Green Grape, Sungold, and Hibor
For drying, I have about a dozen varieties, but Costoluto Genovese and Principe Bhorghese are the only ones commonly available. Borgo Cellano is also very good, but hard to find.
For hanging (pantry) tomatoes, Piennolo del Vesuvio is commonly available. In the general category of tomatoes that can be stored, Yellow Out Red In and Winterkeeper are decent.
For canning, I often use Heinz 1350, Eva Purple Ball, Picardy, Red Brandywine, and BBXEPB ( a stabilized cross of Big Beef X Eva Purple Ball)
If you want to grow a good dwarf variety, give New Big Dwarf or Perth Pride a try.
I have made other recommendations in the past. This is just a good general list of varieties that can be grown in a wide range of climates with good performance. Many of these are available from Sandhill Preservation https://www.sandhillpreservation.com/vegetables and others from Tomatogrowers Supply https://tomatogrowers.com/
Sungold is in a category by itself for a unique tropical fruit flavor derived from S. Habrochaites, a wild tomato species. I rank Hibor to have similar sweetness with a more normal tomato flavor. Cuor di Bue is widely grown for processing, but I prefer Heidi if I am making sauce. Green Zebra is a unique tomato and one of the best from Tom Wagner’s breeding work. For people who want really tart tomatoes, the three I recommend are Green Zebra, Goose Creek, and Jaune Flammee’ (often listed as “Flamme”). I grow Marmande, but for me it is just a middle of pack decent tomato. I prefer Lynnwood for better production and better flavor.
The only hybrid slicer I recommend unconditionally is Big Beef. It consistently sets production records and the flavor is usually excellent. Ramapo is another very good hybrid but not as widely available. I recommend Bella Rosa for high heat high humidity climates such as the southeastern U.S. and Amelia if Tomato Spotted Wilt is likely to be a problem.
Randy Gardner has some unreleased hybrids that are hands down better than most others but seed are not generally available. He made a hybrid several years ago between one of his disease resistant lines and my BBXEPB. It wound up being the most productive tomato I’ve ever grown producing 80+ pounds per plant. That is two 5 gallon buckets of tomatoes piled as high as they can be piled from a single plant. Care for the plants was the same as the rest of the plants in my garden which just underlines how important genetics is for tomato production.