Either you somehow got a bad case, or the 6 in 1 uses better quality tomatoes than the Bella Rosa. I guess it could be the same tomatoes, just processed better. I was shocked to read how much you disliked the taste, though, so there might be something more to it. I tried so many brands before I found Escalon, and they were so much better than anything else. Crazy as it may seem, I think the Cento must be one of the only brands sold in my area that I didn't try!
I buy the ground, peeled 6 in 1, and I have never found a can with anything but pure red, juicy, yummy, chunky fruit inside. Sometimes ground peeled tomatoes are too smooth for my taste, not these. The 6 in 1 have what I consider to be the perfect consistency for pizza sauce, although unlike you I am only cooking at 550 so that could effect things. I guess there could be a miniscule amount of peel in there that I have never noticed, but there has never been anything green, and no core has ever been in one of the cans I bought. I always do a thorough stir to add my (minimal) seasoning, plus I would see that nasty stuff when I am putting together the pies. I am working on my third case of them right now, so I have been through 14 of the huge #10 cans. Having said all that, I must admit my favorite sauces are a combo of the Escalon, and San Marzano's. I do look forward to trying the Cento, though, thanks for the tip. It would be nice to find something I love that I can get right at my local market instead of begging the wholesalers to sell me one case at a time.
Also Jeff, thanks for telling us about the Electrolux mixer. I just pulled mine out of the box today. It was probably a good thing that I blew up my Kitchen Aid! I will be going to your website to follow your mixing regimen when the new Dlx 2000 sails its maiden voyage next week.