Those using Tomato Magic, what ingredients do you add?

[orangeman1]

I've been using 6 in 1 for quite awhile and picked up a can of Stanislaus Tomato Magic to try something new, and am unfamiliar with its properties. I am hoping that some users can post their recipes of what they add to Tomato Magic make their pizza sauce.

Thanks in advance 

[Pete-zza]

orangeman1,

As you can see from the cross-reference chart at http://www.pizzamaking.com/escalon_stanislaus.html, the Stanislaus Tomato Magic product is considered to be the counterpart to the Escalon 6 IN 1 peeled ground tomatoes. Escalon also sells a retail level counterpart to the 6 IN 1 peeled ground tomatoes under the Classico brand, as shown at https://tomatoes.classico.com/products/. The Classico product is sold in most Wal-Marts. If you compare the Nutrition Facts for the Tomato Magic product with the Classico product, you will see that their ingredients are not the same, nor are the nutrients the same for the two products. However, they are perhaps close enough so that you can use the Tomato Magic product much like you would use the 6 In 1s or the Classico version. Escalon does not routinely disclose the Nutrition Facts for its 6 IN 1 product but it sometimes shows up on nutrition websites, such as at http://www.fatsecret.com/Diary.aspx?pa=fjrd&rid=2723848, where you can see that there are not major variations between the 6 IN 1 product and the Classico product.

Peter

[TXCraig1]

Here is an older thread on Tomato Magic.

http://www.pizzamaking.com/forum/index.php/topic,9465.msg81905.html#msg81905

[scott r]

I use both 6 and 1 and tomato magic a lot.   They are indeed VERY similar.   6 in 1's are a little thicker and dont have the "tang" you get from the citric acid in tomato magic.    Some might lead you to believe that citic acid is a bad thing, but I actually think it can help in some instances.     If I am using a sour dough culture I definitely go for 6 in 1's because the dough will provide a little tang.    If I am using commercial yeast I like that the tang tomato magic has beacuse it combines with the fatty cheese ant toppings in a nice way that I think is desirable.   

All I add to either of these is fresh basil, and a touch of olive oil,  but you could of course do the standard "american" pizzeria thing of using garlic powder, oregano, etc....   I feel like I get enough salt from my crust/cheese that I dont need to add salt to either of these products.     I do ad salt to Italian tomatoes, however, which are usually packed with much less salt than california tomatoes.


good luck!   

[orangeman1]

scott r,

How much fresh basil do you use for a #10 can?

I've never added fresh basil. Do you chop it up finely?

[scott r]

Its hard to measure fresh basil, but I mince it as finely as I possibly can and put in a handful.   

[orangeman1]

Thanks to all who replied. I tried it tonight, and while I really liked the flavor, I was very surprised that the citric acid bothered me significantly such that I won't be continuing with it. It is rare that I experience this, but it just didn't agree with me.

[Chicago Bob]

Thanks to all who replied. I tried it tonight, and while I really liked the flavor, I was very surprised that the citric acid bothered me significantly such that I won't be continuing with it. It is rare that I experience this, but it just didn't agree with me.

Hmmm, I thought 7-11 had the extra citric added. Maybe you got a mickey can orangeman...did you taste it before use and decide if it needed any adjustment(sugar or salt)?

[orangeman1]

I didn't try to make any adjustment, I just added, salt, sugar, fresh basil, and Parmesan cheese at the beginning. The citric acid didn't hit me until a couple of hours later. I'm thinking that maybe I have a low threshold for it, since nobody else has reported this problem for Tomato Magic

[Chicago Bob]

Adding salt and parm will do that to you if the sauce's salt level was originally balanced.

Just wait till you get older....

[Kostakis1985]

I use Tomato magic all the time, it needs a good amount of sugar id say about 2.5 ounces for a #10 can. I came to this conclusion because I use 2 cans of full red pizza sauce and 1 can Tomato magic I put about 8 ounces of sugar and 2 ounces of salt in the whole thing there is also oregano, black pepper, oil, basil, and pecorino romano in it. First time i ued Tomato magic I didnt use enough sugar tasted really tomatoey and acidic.