6 in 1 - 2 - 3 Pizza Sauce Recipes

[Moondance]

Since I only make one pizza a week, I would like to freeze in 3 containers the remaining sauce.  My question is if one can will sauce four approximately 14" pizzas (does that sound right?), should I add the spices and freeze, or just freeze the sauce and add the spices upon thawing? 

Regina

[DonC]

DonC, you bring to mind some fond, old memories for me of some great pizzas in SW Michigan that are no longer around.  I, too, use to love Mama Mortorano's in Watervliet and watched her many times cutting the pizzas with those long special pizza sissors.  After she left town, we occasionally went to her ex-husband' place in Coloma, Papa Mortorano's, but it was never as good as his wife's pizza.  Mama Cupani's was good for many years, too, until she closed.  She made her own great pepperoni that was put on pizzas in clumps much like normal Italian sausage was.  To me her's was the best pepperoni in the world.

Now that area has no decent pizza.  And the PH there is terrible.  But with the new Indian Casino opening this summer between Watervliet and Hartford, there are many new food places and restaurants being started to get some of the passing business there.  Hopefully, a decent pizza place will be among them.

GFS in Benton Harbor has 6 in 1's, but in the larger cans, unfortunately.
Wow,I'm thrilled that someone here knew bout Mama Mortorano"s!!! She actually opened in St.Joe after Watervliet and it was the same wonderful pizza,I've never found any other pizza as good to me.I tried the Mortorano's in Coloma(where I grew up) also,I agree only the name was the same!
Do you remember her sauce as having a very distinctive sweet type ingredient?If so,any guess"s? I've been trying to find that wonderful flavor for yrs and just can't find the key!! I'll try some anise next and my next can of sauce I'll try 6in 1's,maybe she used them.Do you know if they have a distinctively different sweeter flavor over a regular pizza sauce? We go to the GFS in Benton Harbor or South Bend,also the Stanz foods by the South Bend airport just off the bypass.I thought I'd seen 6in1's at one or more of them.
 What a small world!!
                                                                                                        --BTB

[chickenparm]

Since I only make one pizza a week, I would like to freeze in 3 containers the remaining sauce.  My question is if one can will sauce four approximately 14" pizzas (does that sound right?), should I add the spices and freeze, or just freeze the sauce and add the spices upon thawing? 

Regina

Regina,I suggest you to try doing it both ways for yourself.Freeze one mixed up with your spices already,and one plain.See what your palate tells you after its thawed.

I have heard of mixed ideas on what to do or not,and found its easier to try it myself.I have found freezing a sauce with my spices mixed in,to thaw out and taste just fine.

One good idea,is to mix up a sauce,and place into the fridge overnight to let the spices/flavor come together.The next day,take it out,mix up some more and put into the freezer until needed.

[DonC]

We went to the Benton Harbor this afternoon and they had 6in1's.I bought a 6lb9oz can for $5.29 and a 2lb block of red star ADY for $5.49.I can't wait to open the 6in1's but I've got a couple jars of redpack in the freezer to use up first.
 

[BTB]

DonC, the 6 in 1's are among the best for pizzas in my experience.  I often add a little sugar (either white or brown) to the 6 in 1's, maybe as much as 1 tsp. for an amount that would go on one pizza.  I refrain a lot now from adding too many things to the tomato sauce apart from that.  But I do sprinkle "pinches" of oregano and/or dried basil to the top of the pizza right before going into the oven as shown on this cooked pizza.

Did you get a chance to go to Silver Beach Pizza while in the Benton Harbor/St. Joseph area?  Best pizza in that area.

                                                                                            --BTB

[DonC]

DonC, the 6 in 1's are among the best for pizzas in my experience.  I often add a little sugar (either white or brown) to the 6 in 1's, maybe as much as 1 tsp. for an amount that would go on one pizza.  I refrain a lot now from adding too many things to the tomato sauce apart from that.  But I do sprinkle "pinches" of oregano and/or dried basil to the top of the pizza right before going into the oven as shown on this cooked pizza.

Did you get a chance to go to Silver Beach Pizza while in the Benton Harbor/St. Joseph area?  Best pizza in that area.

                                                                                            --BTB

 Thanks for the sauce tips,I like to add a little sugar to cut the tomato acidity,garlic,and a little italian seasoning.I'll have to try the herbs on top like that.
I haven't tried S.B.pizza yet we're on a very tite budget and don't eat out other than special occasions but St.Joe's only a few miles up the road from us(Berrien Springs) That whole Silver Beach area below the bluff is unrecognizable to me from just a few yrs ago with all the development.To be honest,I usually avoid St Joe(other than when Mama Mortarano was there) because of the tourist traps there for Chicago people but I'll make a point to try their pizza soon.Thanks!!

[DonC]

Well I've used the 6 in 1 on several pizza's now and it is a very high quality product.My wife really loves it,especially in a pasta meat sauce I used it in.
To be perfectly honest the pieces of skin aren't something I'm crazy about and altho I could happily use it permanently without any complaints,I think I prefer the Gordon foods "Primo Gusto"brand.They both have an excellent flavor(to me),I just personally like less skin and seeds in my sauce,others will prefer it.
   I was also hoping that not having citric acid in the 6 in 1's would give them a much better,noticably sweeter flavor.It does have a good flavor,but I didn't notice it as being sweeter than the other quality sauces.I probably don't have a very refined palate tho,especially compared to the experts here!!!LOL

[chickenparm]

Don,

I have the same problem with the 6 in1's and the skins,but the folks here told me they have other versions of 6 in 1's that don't have the skins.

Maybe see if your local GFS can order that one.The ones they tend to stock are unpeeled ground tomatoes,hence the heavy skins.

I sometimes will take 28 oz of  6 in 1's it from the can and put into a bowl.With a hand mixer,I will pulse blend a little at a time to reduce the amounts of peels in it.It does help a little bit.Ya wont get it all,but it reduces it some.

What Primo can of tomatoes/sauce did you buy?I have tried most of the Primo sauces in the cans and they were not ideal me.These days,If a can says its made with "Paste and water" on the label,I walk away.Its never what Im looking for.Yet if you tried something I havent,I will pick some up next time for a test.
 

[communist]

I would think that if you ran the 6-in-1's through a food mill, you would easily lose the skins and the seeds.  I have an Oxo food mill, and I may try that on the 6 in 1's
, because my teenage daughter does not like any peeling or chunks in her sauce.  I have used the mill for whole tomatoes, and they come out beautiful, with no skins or seeds.  Mark

[chickenparm]

I would think that if you ran the 6-in-1's through a food mill, you would easily lose the skins and the seeds.  I have an Oxo food mill, and I may try that on the 6 in 1's
, because my teenage daughter does not like any peeling or chunks in her sauce.  I have used the mill for whole tomatoes, and they come out beautiful, with no skins or seeds.  Mark

Thanks for the tip.I do not have one of those,so for now,I the hand mixer is ok.I do plan to buy a food mill of some type soon,sounds like it can go a very long ways.
 

[DonC]

Thanks for the 6 in 1 tips,my pizza's are so much better thanks to advice and info I've gotten here!!
This is the 'Primo Gusto"sauce I referred to,I think it's Gordon Foods upscale line of Italian stuff.Ingredients: vine ripened tomatoes(whatever that means these days!!LOL),salt,basil and citric acid. 6 in 1's don't have citric acid but have slightly more salt,210mg per 1/4 cup vs.115mg for the P.G. I prefer it to the extra-heavy Redpack w/basil and the 6 in 1's,but I really think they're all good products,especially for the money in the big cans.The Primo Gusto was $4.99 @ 6lb 11oz and the 6 in 1 was $5.29 @ 6lb 9oz,the Redpack was also $4.99@ 6lb 9 oz.

[chickenparm]

Here is the 6 in 1's that don't have the skins.Scott R told confirmed this was the one I was looking for.The stores never seem to carry it.

http://www.escalon.net/6in1.aspx?b=2


Also,the Primo sauces,I did try that pizza sauce once and it was not what I was looking for.I have yet to find a pre mix sauce in a can that Im going to love.Im very picky thus far.
 

Yet if it helps others in their pizza making and gives them the taste they prefer,then it can be a fine product.
 

[communist]

Enjoy this thread on Escalon 6 in 1 tomatoes.  I have been using this as my sauce for my NY pie, and liking it.  I do run it thru the OXO food mill - my daughter likes a smooth sauce.  I order thru the mail, and get 6 cans.  My expiration date is Sept. 2012.  I just got another shipment for back up, and the expiration date is Aug 2014.  Wow.  I am a bit confused with the gap.  Any other experiences with dates out there?  I assume the Aug. 2014 was just canned.  I will have to taste test to see if there is any difference.  I used the 2012 last night, and they tasted fine to me.  Mark

[chickenparm]

Mark,
I wonder if that 2014 exp date means this is a very fresh can that just hit the supply stores?
 

I'm going to pick up my 6 in 1 tonight when I head to GFS store.I will check the dates on the cans there too.Its like buying milk or bread,I look for the newest(oldest) exp date I can find.With canned goods,it might not make much difference but still something I do for my mental state of whats fresh.
 

[communist]

Thanks Bill  Let me know what you find. Mark

[yaddayaddayadda]

I've been into simplicity recently...so my sauce recipe with 6 in 1 is the following:

Open the can, pour the tomatoes into a plastic container

Add about a tsp of sea salt, stir.

That's it.

[communist]

It seems a teaspoon of salt for one can is the preferred salt content for most - that is what I add.  I also add one teaspoon each of oregano, onion and garlic powder.  Mark