Features of apples of different varieties

I have always used two varieties of apples in my blanks - Bogatyr and Antonovka.
Antonovka - in unsweetened (vegetable or sour) preparations, marmalade, marshmallow.
Bogatyr - sweet preparations (jam, mashed potatoes, compote).
As long as I had my own dacha, no questions arose - these two varieties grew. But they sold the dacha, now I buy apples, and Antonovka and Bogatyr are the most expensive varieties that grow in the Moscow region. I may be wrong, but in the market where I am used to buying fruits and vegetables this is so far.
And what varieties of apples and where do you use, dear colleagues on the forum?

And what kinds of apples

Cheap.

where do you use

I add to tomato paste, along with bell peppers, I call it ketchup.
In terms of timing, the abundance of tomatoes and apples / peppers does not always coincide, I first cook separately tomato paste, then a mass of apples and peppers, punch it with a blender and roll it into large jars, open it in winter, mix it in a large saucepan, bring it to a boil and lay it out for more small jars.

Cinnamon striped for jam, Melba for food, for drying.

[Crown]

Crown,
what a cool two step ketchup idea!