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[Trogdor33]

I went to GFS the other day to get another can of 6-1 to make up a batch of sauce. In looking through the selection there, I started comparing some of the cans of "pizza sauce", not really knowing what they meant by it. I ended up forsaking the 6-1 this time and trying out some bonta instead. When I opened the can, I was very surprised since it was what I would consider a paste rather than a sauce. The flavor wasn't the "eat with spoon out of can" flavor that 6-1 has, but it still tasted far better than any paste I have ever had. I used my regular spice/sugar/oil ratios for it and noticed that to get the same flavor as 6-1 I needed to add about 50% more sugar. I also had read on here that somebody tried cutting it with water and got a wet dough, so I cut it with oil instead. Mixing this stuff was a major pain since there was too much to mix in my KA and I had to do it all by hand.

When it finally came time to make the pizza, I used a spatula and spread the sauce very thin. I used maybe half what I normally do with 6-1. After baking, the pizza tasted great and the sauce appeared the same as the 6-1 normally does. The cheese was much more stretchy and didn't have the slight amounts of liquid in it that it usually does. Overall, since I got more mileage out of the bonta and achieved an equivalent flavor, I think I am going to stick with the bonta from now on. The only negative I would point out is that it is a big pain to mix up.

[JConk007]

Thanks for the review! I have a #10 can of this product in my tomatoes Cabinet!
John

[Mad_Ernie]

Trog:

Nice review. 

I use the Bonta sauce as part of my Chicago deep dish sauce.  Works pretty well.

[thezaman]

 went to the bonta web site . lots of sauce recipes , 1+1+1 is interesting. pizza sauce ,6 in1 , and water, one of each nice thickness and taste.  probably what a lot of ny pizzerias use as a base.

[Trogdor33]

For last night's pizzas I mixed half my old 6-1 sauce with half bonta sauce and I found the sweet spot between too soggy a crust and a sauce that's too hard to mix or spread. It seems like adding more water to it would be bringing it back to the consistency of 6-1 (although if price were a factor, you would get a higher yield for the same price).

[thezaman]

i think water can be used to give you a consistancy you can work with. bonta and stanislaus  the two big california tomato companies have to work very hard to sell their top quality products . most of the big chain pizzerias use remanufactured tomatoes to make their pizza sauce. that crap is a lot cheaper than the tomato products put out by the above two companies.

[Rock808]

I've tried both Bonta and Full Red which I consider similar products. I thought Bonta was a solid sauce, it had a mild, neutral flavor that needed a bit of spicing up. I definitely preferred full red however. I thought full red had a much stronger, fresher, tomato flavor. It also took much less liquid to thin out, as Bonta was more of a paste. Both good sauces, but I prefer full red.