Author Topic: 6-in-1 Tomatoes  (Read 67183 times)

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Offline Steve

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Re:6-in-1 Tomatoes
« Reply #50 on: June 29, 2004, 08:02:39 AM »
Sounds good, I'll have to give that a try!  :)


Offline Pierre

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Re:6-in-1 Tomatoes
« Reply #51 on: June 29, 2004, 04:10:14 PM »
got hold of the pomito-parmalat purreed tomatoes, and a package of pizza sauce that they also sell here.

On Saturday, we will be heading for Austria to visit Frauke's brother and the rest of her family. And I need a break from Jobsearching. Got to get some off time.....

more on that later....

Pierre

cory

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Re:6-in-1 Tomatoes
« Reply #52 on: July 07, 2004, 11:46:17 AM »
Man, I used my 6-in1's last night.  What a great flavor!!!  Not enough sauce on the pie for my wife, but we were both eating the stuff raw out of the blender with some garlic and spices added.  Delicious!!

Great tasting pie last night.   Besides the 6 in 1s, I put a layer of super-thin deli-sliced prov on top of my light parm/romano/asiago layer and my normal mozz.  FLAVORFUL!

Also, most gluteny pie yet.  I kneaded 15 on 4/rest 5, 5 on 4 more.  It was very chewy, but the crust wasn't crisp, so it was doughy/chewy instead of crispy/chewy, which would have been better.  I finished on the top rack of the oven instead of the broiler which wasn't quite as good.

Cracked my peel, though.  :-(  Oops.

Cory.

Offline Foccaciaman

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Re:6-in-1 Tomatoes
« Reply #53 on: July 08, 2004, 12:33:33 AM »
Cory if you liked the provalone, I suggest you mix your mozzarella and provalone together at 60% mozz and 40% provalone. If you have never done this I think you will like it. It is the way the majority of my pies are now. the Extra stringyness (nice word huh?) of the provalone makes the pizzas seem more pizzaria like. ;D
Ahhh, Pizza The Fifth Food Group

cory

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Re:6-in-1 Tomatoes
« Reply #54 on: July 08, 2004, 12:02:32 PM »
Also, I made a slightly-simmered marinara last night with the 6-in-1s.. Delicious!!  Had it over some pasta.  Didn't do much else to it, other than add a bit of red wine and simmer for about 20 minutes on low.  I left myself enough 6-in-1 for 2 pies this weekend. :-)

Cory

Offline Steve

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Re:6-in-1 Tomatoes
« Reply #55 on: July 08, 2004, 01:17:49 PM »
Cory... please become a member of the forum... just click the "Register" button at the top of the page. It's free and easy.

And I'm glad to see that we have another 6-in-1 convert!!

Offline giotto

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Re:6-in-1 Tomatoes
« Reply #56 on: August 06, 2004, 04:07:02 AM »
I'm a big advocate of organic tomatoes fresh from the California farms.  But it is tough to find good tasting tomatoes even directly from the Northern CA farms.  The 6-in-1 CA tomatoes are consistent and available at our local super markets.  There really is no reason to avoid the peeled version because the peels will show up otherwise.

Unfortunately, tomatoes in super markets are often picked green.  You can see the trucks in CA on highway 5 trucking em along.  A special process is then used to turn them red in place of their natural vines (nothing like cutting the umbilical cord early).  Canned tomatoes are often selected red and are therefore normally a better way to go.  

A little vinegar will always brighten even a good can of tomatoes though.  For NY pizza, a light addition of filtered water is also needed.  

Since I work until I get something to perfection, I don't stop here.  My olive oil always has herbs sitting in it, so I also add a dab of it to the 6-in-1, along with a touch of salt & black pepper.  Then I add a few leaves of my favorite herb (basil) from the garden on top.  

Few farms give a better tomato than 6-in-1.  The round/blackish heirlooms are the winner in overall taste; but there's only one farm that I enjoy; otherwise 6-in-1 peeled tomatoes are a good choice when modified for NY style.
« Last Edit: September 11, 2004, 11:54:51 PM by giotto »

Offline Pete-zza

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Re:6-in-1 Tomatoes
« Reply #57 on: August 06, 2004, 11:02:30 AM »
Thanks to the folks on this forum who brought the 6-in-1 tomatoes to my attention, I recently ordered up several cans (the ground, unpeeled tomatoes) to try out.   I took them with me on vacation to Mexico recently along with some DOP San Marzano tomatoes to compare them on pizzas.  To a person, the 6-in-1 tomatoes were considered superior to the San Marzano tomatoes.  As an incorrigible fan of Neapolitan style pizzas, I will likely continue to use the San Marzanos on that style of pizza, but I will otherwise be a user of the 6-in-1s for just about everything else.   My particular use of the 6-in-1 tomatoes was for a New York style pizza with pepperoni.

As for organic tomatoes, to which Giotto makes reference, I had been using the Muir Glen brand (both the tomatoes and the pizza sauce) as a domestic substitute for the San Marzanos, but the 6-in-1 tomatoes are better in my opinion.  I would love to try some of the Stanislaus tomatoes (Full Red), which are processed in Modesto, CA at a facility not that far from Escalon, but I understand that the Stanislaus tomato products are available only to the foodservice industry and not at the retail level to individuals.    

I also tried the Penzeys pizza seasoning in the sauce for the pepperoni pizza.  Its flavor was quite good but, since its principal ingredient is salt, I found the pizza to be a bit saltier than I like.  Peter Reinhart recommends in his most recent book (American Pie) that one cook or boil pepperoni to reduce its fat, but it occurs to me that the salt content might also be reduced, especially with boiling.   I will have to give those approaches a try to see if I can reduce the salt content and allow me to use the Penzeys seasoning with pepperoni pizzas.  

Peter

Offline Steve

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Re:6-in-1 Tomatoes
« Reply #58 on: August 06, 2004, 11:10:00 AM »
I would love to try some of the Stanislaus tomatoes (Full Red), which are processed in Modesto, CA at a facility not that far from Escalon, but I understand that the Stanislaus tomato products are available only to the foodservice industry and not at the retail level to individuals.

I have a full case of the Stanislaus 7/11 tomatoes which are nearly identical in taste and texture to the 6-in-1 tomatoes. But, the 6-in-1 tomatoes have the edge, IMHO.


Offline giotto

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Re:6-in-1 Tomatoes
« Reply #59 on: August 06, 2004, 02:05:14 PM »
If only I can find 6-in-1 in an organic canned tomato product.  I have been severely disappointed with the Muir Glens and others.  And the Italian canned tomatoes as mentioned by others are not any better.

Unfortunately, when tomatoes are sprayed, it is not just the skin that is impacted, it makes its way into the very soil that feed the tomatoes and their consummers.  

Unfortunately, tasty fresh organic tomatoes need to be carefully selected directly from the farmers.  Just because it comes from a CA farm, doesn't mean that it is good.  And for reasons I mentioned in an earlier session above, non-canned tomatoes at the super market are rarely the answer.  Vine-ripened is costly and not always great.

If I didn't eat pizza so frequently, this would not at all matter.  But I do.  I like to roast farm selected tomatoes, and let my natural seasons take their toll before I peel them.  I am starting to grow my own tomatoes.  But availability is an issue.  I've always found the 6-in-1 to be the best when it comes to time savings and taste in a 'red' canned tomato.  Fortunately, my favorite NY style pizza does not require much sauce; but it's flavor must come out.  And adding fresh tomatoes to the top is no big deal.
 ::)
« Last Edit: August 06, 2004, 02:06:20 PM by giotto »

Peter

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Re:6-in-1 Tomatoes
« Reply #60 on: August 06, 2004, 07:32:30 PM »
The story with tomatoes is largely a mixed bag.

Outfits like Escalon and Stanislaus sell primarily to the foodservice industry so there is little incentive for them to secure sources of organic tomatoes for processing, since this would raise their prices charged to customers, who could care less about organic tomatoes.  Muir Glen is perhaps the largest domestic supplier of canned organic tomatoes.   In my view, their tomatoes are better than most of the other tomatoes sold in supermarkets.  But, if you don't care for their organic tomatoes, and you don't live near local farmers that farm organically, then your only really viable alternative is to grow your own.   When I lived in places with good soil, this is what I did.  However, even at that, the organic tomatoes I grew, as good as they were, would not have naturally produced a sauce as sweet as the 6-in-1.  The closest I have come to the sweetness of the 6-in-1 tomatoes in a can is yellow, low-acid Roma tomatoes.   They are good on pizzas but almost impossible to find.  The small, fesh cherry-size grape tomatoes sold in supermarkets come a close second in sweetness.  They are also good on pizzas--better than most fresh tomatoes.

I ultimately discovered the San Marzano tomatoes.  They were rarely sold in the supermarkets, including the upscale specialty markets.   So I had to find mail order sources.  Many people deem the San Marzano tomatoes to be sweet.   They aren't.  What they are is low-acid.  They are also pulpy with few seeds and make good sauces, which makes them appealing for use on pizzas, and particularly so if you want to try to replicate authentic Neapolitan DOC pizzas.  Along the way, I discovered that there were genuine San Marzano tomatoes (the varietal) and knock-offs.  One such knock-off is San Marzano tomatoes grown in the U.S. from San Marzano seeds.  In Italy, the genuine San Marzano tomatoes are grown on volcanic soil, a condition that cannot be easily replicated elsewhere.  

One can of the knock-off San Marzano tomatoes I bought (distributed by SILtd. in NJ) showed pictures of San Marzano tomatoes all around the label along with the words "Pomidori Pelati".  To my horror, they were tough and tasteless and may well have been the worst canned tomatoes I ever tasted.  I still use and like San Marzano tomatoes, but I am more careful in scrutinizing labels to be sure that I am getting the genuine article (mainly DOP San Marzanos).  But even the best of the genuine San Marzano tomatoes, of which I have tried many brands, aren't as good as the 6-in-1, IMHO.  Until someone can lead me to something better, I see no reason to try any others (except that I will still use the real San Marzanos from time to time for my Neapolitan style pizzas.)

Peter

kitkat

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Re:6-in-1 Tomatoes
« Reply #61 on: September 11, 2004, 12:29:16 PM »
I just ordered the 6 in 1 tomatoes but have not found a recipe to try them.  Does anyone have a good recipe for a Lou Malnati's type sauce?  I think I have a good dough recipe- but not a good sauce recipe.

Thanks a bunch!

Offline Pete-zza

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Re:6-in-1 Tomatoes
« Reply #62 on: September 11, 2004, 03:54:31 PM »
kitkat,

Welcome to the forum.  

I saw a piece on cable not too long ago in which Marc Malnati, in addition to proclaming the unique benefits of Lake Michigan water for his doughs, said that the tomatoes are specially packed for Malnati's by California tomato growers.  If you go to the Malnati website, you will see the following: "The tomato sauce is so crucial to the making of a great Lou Malnati's pizza that each year the Malnati brothers go to California and meet personally with the tomato growers. The finest vine ripened plum tomatoes are then blended and canned exclusively for Malnati's use."   Having tried the 6-in-1 tomatoes, I find it hard to believe that the Malnati tomatoes could be any better.  Only industry insiders can tell us whose tomatoes the Malnatis are using.  It could even be Escalon or Stanislaus, for all we know.  

The members of this forum seem by and large to favor the 6-in-1 tomatoes for deep-dish pizzas.  The use of these tomatoes for that style of pizza varies from one person to another, although the variations are slight.  I would suggest that you use the Search feature at the site and enter "6-in-1" (without the quotes) into the Search box.  You should find just about everything on the site about the use of the 6-in-1 tomatoes for deep-dish pizzas.  If you'd like, you can also do searches on deep-dish pizzas or Chicago-style pizzas and gain access to even more information on the Chicago deep-dish style of pizza.   It's a very popular style among our members.  If, after looking at what is available at this site, you feel that you have an especially good deep-dish dough recipe, you should also feel free to post it, since there are a lot of members of this forum who are deeply (no pun intended) interested.

Peter


« Last Edit: September 11, 2004, 03:55:33 PM by Pete-zza »

Offline Randy

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Re:6-in-1 Tomatoes
« Reply #63 on: September 11, 2004, 05:23:48 PM »
I would bet a pretty penny that Marc Malnati and family have a very nice tax deductable vacation when they go to la-la land to select the tomatoes.  The bit on TV and their web site sets the stage for the decuction with the IRS.
 :o

Randy

Offline Pete-zza

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Re:6-in-1 Tomatoes
« Reply #64 on: September 11, 2004, 06:29:49 PM »
Randy,

I'm sure there is a lot of truth to what you say.  There is a lot of PR that surrounds any popular product, whether it's pizza (virtually any of the "elite" NYC pizzerias, or Pizzeria Bianco), donuts (Krispy Kreme), a rub for brisket or ribs, or anything else, with claims of "trade secrets" for even the simplest, most mundane products.  The objective is to create a mystique and aura about a product and develop a loyal following that becomes a no-cost marketing tool.  

In my youth, it was Coors beer and, later, TBY/TCBY yogurt, Manhattan/Einstein/Noah's/Bruegger's/Chesapeake/H&H bagels, and Starbucks coffee.  In the Malnati's case, it is Lake Michigan water, the "mystery" crust and the tomatoes.  Yet, the products have a lot of devotees who are interested in copying them, after having grown up with them and lived with them long enough to become genuinely attached to them.  In a sense, all our favorites are as the result of conditioning, not as a result of some inner selective process that distinguishes good from bad in an absolute sense.  Usually, the first version of whatever we become attached to becomes the standard for everything else that follows.  Otherwise, there would be only one kind of pizza--most likely pepperoni ;D ;D.

Peter
« Last Edit: September 11, 2004, 07:08:49 PM by Pete-zza »

Offline Steve

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Re:6-in-1 Tomatoes
« Reply #65 on: September 11, 2004, 09:03:50 PM »
I just ordered the 6 in 1 tomatoes but have not found a recipe to try them.  Does anyone have a good recipe for a Lou Malnati's type sauce?  I think I have a good dough recipe- but not a good sauce recipe.

Thanks a bunch!

kitkat,

Spoon the 6-in-1 tomatoes straight from the can onto your pizza. I'm serious, they're that good.

Maybe add a little fresh chopped basil, or some fresh copped garlic. That all you'll need.

Offline DKM

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Re:6-in-1 Tomatoes
« Reply #66 on: September 11, 2004, 09:22:23 PM »
I agree with Steve.  You don't need a recipe.  Taste them straight out of the can.  You'll find that on a pizza you will need little to no seasoning.

DKM
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Offline Escalon Man

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Re: 6-in-1 Tomatoes
« Reply #67 on: April 22, 2005, 03:07:24 PM »
I am the Chicago Broker For Escalon if I could be of any help to you guys in promoting this outstanding line please let me know


Joe

Offline tomato

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Re: 6-in-1 Tomatoes
« Reply #68 on: April 22, 2005, 04:46:15 PM »
Hello all.  New guy here - Dan from Escalon Premier Brands. Joe, our broker from Chicago, sent me the link to this forum.  I can't tell you how great it felt to read through this post!  A bit of news - after reading this, I think we need to introduce a retail, 28 ounce size organic unpeeled ground tomato in puree (aka organic 6 IN 1).  If all goes well, this should be available on our website by November 2005.

Pierre from Germany: Please let me know if you were able to find a source for 6 IN 1...

It's great to find folks that are as passionate about tomatoes as we are!!!

Offline Randy

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Re: 6-in-1 Tomatoes
« Reply #69 on: April 22, 2005, 05:02:40 PM »
It is good to have people like yourself placing quality above all else.

Tell the people making the 6-in-1, I like'em for the product they make.  GooooooD!
 :D
Randy

Offline varasano

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Re: 6-in-1 Tomatoes
« Reply #70 on: April 22, 2005, 06:00:21 PM »
Hey escalon guys,

Welcome to the site. You can probably answer my questions.  I bought a case of Bella Rosa Whole peeled.  To be honest, this was not good.  There was a lot of green core and a lot of peel and the taste was bitter.  I don't mean to beat you guys up on this, but I'm just telling you what I experienced. So let me ask a few questions, since I'm on this site telling everyone to buy Cento. Maybe you can convert me ;-)

Which product is the 'top of the line'?  I thought from reading your site it was Bella Rosa so that's what I ordered. But some say it's the 6-in-1.  How are the 6-in-1 processed. Are they whole or crushed or what?
I thought the tomatoes you use are round and not plum. Can you tell me about this.
Is there ever going to come a day when there is a quality tomato in a jar and not a can? All the brands, not just yours, have a metal can taste.

Jeff

Offline tomato

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Re: 6-in-1 Tomatoes
« Reply #71 on: April 22, 2005, 06:27:58 PM »
Varasano:  Actually, all of our products are processed the same fundamental way.  There are differences, of course, based on the product itself. I think you would be very impressed to see the number of hand sorters we employ across ALL production lines. As you know, we use only steam peeling for all of our peeled products.  While this process is natural and serves to protect the fresh flavor of the tomato, it is not always the "prettiest" method, as it is very inefficient and can leave "tags" of skin (still much better, for us, than lye peeling). However, flavor should still be consistent with our sweet, natural profile...You could have received an isolated, poor can. Hopefully, our poor can still shines above most competitors - especially from a flavor standpoint.

We use hybrid tomato varieties - produced by naturally cross-pollinating existing varieties - in all of our products.  California tomatoes are classified as "round," "square-round" or "pear" based solely on shape.  In hybrids, shape is COMPLETELY independent of other charactersitics, like flavor, texture and aroma...

Hope this helps.

Offline varasano

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Re: 6-in-1 Tomatoes
« Reply #72 on: April 22, 2005, 06:46:29 PM »
What is the difference between the 6-in-1 and the bella rosa?

Offline tomato

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Re: 6-in-1 Tomatoes
« Reply #73 on: April 22, 2005, 07:00:21 PM »
Primary differece is the topping. 6 IN 1 contains heavy puree with high soluble solids (sugars, salts, acids) that greatly affect flavor. The Bella Rossa is packed in thick juice, with lower solids...

Offline anthony2173

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Re: 6-in-1 Tomatoes
« Reply #74 on: September 27, 2006, 09:13:15 PM »
I am the Chicago Broker For Escalon if I could be of any help to you guys in promoting this outstanding line please let me know


Joe
I live near Sacramento Ca and have been fortunate enough to have 6 in 1 tomatoes available in my local Safeway store. I went in 30 minutes ago to stock up and found that Safeway is not stocking the product anymore!!

What gives, why would Safeway take a great product like this off the shelves?
If I spent this much time researching my investments I would be retired by now.