Author Topic: Classico Tomato Sauce  (Read 27596 times)

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Offline PizzaEater101

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Re: Classico Tomato Sauce
« Reply #50 on: January 05, 2012, 05:43:02 PM »
James

I have Classico in puree, crushed, and peeled ground. I will be making pizza this weekend and will open all three along with a can of 6 in 1's. I'm gonna taste test straight from the can, then use them on pizza. I'll report back at this thread early next week. If they win this taste test, then I'll put them up against some stiffer competition! >:D

Thanks for the upcoming taste test and results. I look forward to this.  By the way, I opened the bottle of Classico Pizza Sauce I got from WM recently and it taste good out of the jar.  I know we are all Do It Yourselfers here so we mainly make our own sauce but I had to try it and it's really good.  Not making a pizza soon so I don't know how it will taste.  I should make one soon tho because even refrigerated it will go bad soon enough.  
« Last Edit: January 05, 2012, 05:48:02 PM by PizzaEater101 »


Offline dmcavanagh

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Re: Classico Tomato Sauce
« Reply #51 on: January 05, 2012, 06:49:35 PM »
PizzaEater101

I also have a jar of the Classico pizza sauce. Thanks for the update. It's always good to have an "emergency" jar of good sauce around, "just in case". Maybe I'll include that in my taste test this weekend.
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Offline chickenparm

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Re: Classico Tomato Sauce
« Reply #52 on: January 05, 2012, 06:58:05 PM »
I bought the Jar of classico pizza sauce and tossed it out.Just not my liking for pizza.I dont even like their pasta sauces either.Heck,I dont like much jar sauces anymore these days.The more I make sauces at home,the more disgusting the jars seem to become.
 :-D

I do love their crushed,ground,and whole pear tomatoes though.

 8)


-Bill

Offline dmcavanagh

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Re: Classico Tomato Sauce
« Reply #53 on: January 05, 2012, 07:13:38 PM »
chickenparm

 Can you give us anything to compare the Classico's to. What other tomatoes have you used and how do Classico's compare to your "go to" brand. Inguierring minds , and pizza eaters want to know!
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Offline chickenparm

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Re: Classico Tomato Sauce
« Reply #54 on: January 05, 2012, 07:22:26 PM »
chickenparm

 Can you give us anything to compare the Classico's to. What other tomatoes have you used and how do Classico's compare to your "go to" brand. Inguierring minds , and pizza eaters want to know!

Are you asking more about premade jar sauces or just the canned products?
-Bill

Offline dmcavanagh

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Re: Classico Tomato Sauce
« Reply #55 on: January 05, 2012, 07:48:55 PM »
Your go to canned tomatoes.
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Offline chickenparm

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Re: Classico Tomato Sauce
« Reply #56 on: January 05, 2012, 09:28:24 PM »
While 6 in 1's are preferred,they are not available locally to me like the other store cans are.

Classico canned tomatoes are so far the best ones I can find locally.I have tried many different store brands,like Hunts,DelMonte,Red Gold,Contadina,Furmano's,and they all do not measure up like Classico does straight out of the can.I even tried the generic store name brands,and they were not good either.

Keep in mind there are alot of brands I have never tried nor heard of.I'm focusing mainly about what I can find in a local food store.Where I live,its basically not much to choose from.

I enjoy Cento products,but some of the cans cannot be purchased locally.I have to drive a 60 mile round trip to purchase them or 6 in 1's.I have also tried Primo Guisto and Bonta sauce in the large cans,but not overly impressed with them.Those too,are not available locally.

My basic pick would be something like this order.

6 in 1's,Classico ground/or crushed tomatoes,Cento(depends what I buy),Walmarts GV Crushed tomatoes.

These all make a very good tasting sauce base for me and taste good out of the can.Our walmart is bringing in new cans of Centos and I want to do another comparison test soon.










-Bill

Offline dmcavanagh

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Re: Classico Tomato Sauce
« Reply #57 on: January 06, 2012, 05:58:07 AM »
Thanks @chickenparm for the rundown. I'm always on the lookout for new tomatoes to try. I know how you feel having limited options, until recently is was that way for me also. Seems as though recently there has been a vast increase in the number of brands available. Most of the common grocery store brands boarder on being crap. Be glad you have access to 6 in 1's and Cento products, both are very acceptable. Glad to hear you like the Classico's, being in Walmart is sure to make them popular. If you have an Italian import store near you, be sure to check and see what they have available. However, don't be fooled into the belief that Italian tomatoes are superior, they are not. Ask a clerk for some endorsements of some domestic tomatoes they may carry.
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Offline PizzaEater101

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Re: Classico Tomato Sauce
« Reply #58 on: January 06, 2012, 10:47:51 AM »
I bought the Jar of classico pizza sauce and tossed it out.Just not my liking for pizza.I dont even like their pasta sauces either.Heck,I dont like much jar sauces anymore these days.The more I make sauces at home,the more disgusting the jars seem to become.
 :-D



 8)




I tried some more of the Classico Pizza sauce in a jar and well, I thought it was just okay.  Initially I thought that it was pretty good but the more I tried it the more I thought it was a bit strong and overpowering. 

Now comparing it to other jarred pizza sauces I tried and thought it was better.  It's not as good as some canned sauce I got that was from Italy but I can't recall the name of that brand and it's not nearly as good as Sbarro sauce.  I know some here, not you Bill, but I know some people would cringe at the thought of Sbarro sauce but actually it's my favorite non-home made sauce.  Just it's not easy to obtain.   I know you like it too Bill. 

So I will make a pizza with this stuff and compare and see how it taste.   I will probably just stick to DiNapoli or Classico crushed tomatoes rather than buy the Classico jarred pizza sauce again.


Offline chickenparm

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Re: Classico Tomato Sauce
« Reply #59 on: January 06, 2012, 12:14:49 PM »
DM,
No Italian markets or delis around here.I miss living in NY at times,they were all over the place.Then again,I would not have tried to learn to make pizza had I still lived in NY.Moving away,led me to here and all of you good folks to learn from.

James,
I wish I could buy a can of sbarros sauce but not going to happen here.I do love their marinara sauce they pour into a small dipping cup if you ask for it.(Not the sealed up packages)

I'm still learning to make sauce.I wish I knew how to make the best,but no one to teach me.Trial and error is slow going.That said,I must be doing something good at times,because even my wife wont touch the jar sauces anymore for pasta,chickenparm,ravioli or etc,she wants me to simmer some up fresh instead.
 :)



-Bill

Offline dmcavanagh

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Re: Classico Tomato Sauce
« Reply #60 on: January 06, 2012, 12:41:51 PM »
chickenparm

Pizza sauce and sauce for pasta are really two different animals. Pasta sauce (or gravy as some like to call it) is slow cooked for hours to develop rich, concentrated flavors. Pizza sauces are best when just lightly cooked, you want to keep the tomatoes tasting a bit more fresh and natural. Kenji at the SLICE section at seriouseats.com has his version of a sauce for NY style pies. I've made it and it's good, my only quam is that I'm not a big fan of onion in any red sauce.
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Offline PizzaEater101

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Re: Classico Tomato Sauce
« Reply #61 on: January 06, 2012, 01:25:02 PM »
Bill, at Costco Business they have Stanislaus Full Red Marinara sauce.  I started a discussion in the other folder about it but no opinions posted yet.  I am curious how their Marinara is?  Here is a link to their sauce but not picture.

http://www.costco.com/Browse/Product.aspx?Prodid=11710359&whse=BD_563&Ne=4000000&eCat=BD_563|11121|11947|88306&N=4047610&Mo=14&No=6&Nr=P_CatalogName:BD_563&cat=88306&Ns=P_Price|1||P_SignDesc1&lang=en-US&Sp=C&hierPath=11121*11947*88306*&topnav=bd

I agree the Sbarro Marinara is great.  I wish I could make some from scratch sort of like the Sbarro marinara. 

Offline chickenparm

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Re: Classico Tomato Sauce
« Reply #62 on: January 06, 2012, 01:35:19 PM »
chickenparm

Pizza sauce and sauce for pasta are really two different animals. Pasta sauce (or gravy as some like to call it) is slow cooked for hours to develop rich, concentrated flavors. Pizza sauces are best when just lightly cooked, you want to keep the tomatoes tasting a bit more fresh and natural. Kenji at the SLICE section at seriouseats.com has his version of a sauce for NY style pies. I've made it and it's good, my only quam is that I'm not a big fan of onion in any red sauce.

Thanks DM, Yes,I am aware of the differences.I have been simmering my pasta sauces for 3+ hours and love it.

Funny,I too,am not a fan of onions in the sauce.I never use it for pizza.When making pasta sauces,I might add a very little onion powder,but thats all.

There is a pizza shop I used to visit,good pizza but too many onions in the sauce.Only place If I eat their pizza,Im burping non stop all day from lunch time.I stopped going there because of that.
:-D


-Bill

Offline chickenparm

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Re: Classico Tomato Sauce
« Reply #63 on: January 06, 2012, 01:39:04 PM »
James,

Thanks for posting that link.We do not have a Costco nearby so it would have to be mail order.

I will mail order some of those products eventually.I want to try the other cans from Stanislaus and Escalon sometime.
 :)


-Bill

Offline PizzaEater101

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Re: Classico Tomato Sauce
« Reply #64 on: January 07, 2012, 01:57:00 PM »
Made some pizza with the Classico Pizza Sauce.   Thought it was pretty good stuff.  I would rather just use the Crushed Tomatoes rather than the pre-made sauce but for those who don't make their own sauce this stuff worked out pretty good. 

Offline dmcavanagh

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Re: Classico Tomato Sauce
« Reply #65 on: January 07, 2012, 02:09:50 PM »
PizzaEater101

I have a can of 6 in 1's and a can of Classico peeled ground tomatoes sitting on the counter right. Tonight when I make pizza I'll open both and I'll have at least 3 people compare the two. I'll report back here tomorrow with at least a written report, will post picture if possible. These two products should be essentially the same consistency, we'll see about taste. In the future I will compare Classico crushed tomatoes with not only the best of the above, but also against some other top notch crushed tomatoes.
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Offline PizzaEater101

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Re: Classico Tomato Sauce
« Reply #66 on: January 07, 2012, 03:09:45 PM »
PizzaEater101

I have a can of 6 in 1's and a can of Classico peeled ground tomatoes sitting on the counter right. Tonight when I make pizza I'll open both and I'll have at least 3 people compare the two. I'll report back here tomorrow with at least a written report, will post picture if possible. These two products should be essentially the same consistency, we'll see about taste. In the future I will compare Classico crushed tomatoes with not only the best of the above, but also against some other top notch crushed tomatoes.

dmcavanagh, I am anxiously awaiting your report on the two products.  I am so tempted to buy 6 in 1s because they are easily purchased locally but the can is giant and I don't need that much so if the Classico holds up to 6 in 1s I will stick to 6 in 1s since the can is much smaller volume.

Thanks


Offline dmcavanagh

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Re: Classico Tomato Sauce
« Reply #67 on: January 07, 2012, 03:25:57 PM »
PizzaEater101

I hear you on the big cans, I have some primo stuff in big cans and I hate to open them. I know some will disagree, but tomatoes are never the same once you freeze them IMO. They seem to seperate and as always a bit watery after freezing. Disagree if you wish, but that's my experience.
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Offline dmcavanagh

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Re: Classico Tomato Sauce
« Reply #68 on: January 07, 2012, 10:24:42 PM »
OK, here goes. I don't have pictures yet, but tonight I opened a can of 6-in 1 all purpose ground tomatoes along side of the new Classico peeled ground tomatoes. Just for FULL DISCLOSURE, my 6 in 1's had a "best by" date of 09-10-11, while the Classico's were 08-07-13. So, the 6 in 1's were slightly beyond their "best by" date. A careful examination of the cans info reveals that the 6 in 1's are unpeeled tomatoes while the Classico's are peeled tomatoes. Other than that fact, the ingredients read as identical.On opening the cans, the tomatoes appear identical in consistency, well ground with just a slight amount of seperation of tomatoes and liquid. No citric acid or preservatives are added to either. The color of the 6 in 1's were just ever so slightly darker, barely noticeable, probably due to the age factor I mentioned above. My son and I both took small samples  from both. The samples were taken from the center of the cans after they had each been well stirred. We both agreed that the Classico were slightly preferred, we both detected a slightly sweeter taste. The difference was slight, but noticeable. Again, the age factor of the 6 in 1's might have played a part. The tomatoes were very good, surely worth topping any pie. Once upon a time I was sold on 6 in 1's being the best ground/crushed style tomato on the market, but over time I have found better tomatoes. SO, Classico's are a very good tomato, every bit as good as 6 in 1's and now much cheaper and more accessable as you can find them in most Walmarts. I combined the two open 28oz. cans and added garlic, oregano, fresh ground black pepper and a little salt and spread the uncooked tomatoes on two NY style cheese pizzas. The pies were very good, the tomatoes were tangy and bright tasting. All that said, I have a few other brands that I prefer over these. These will not disappoint, they may well be much better then whatever you are presently using. The are much better then any other brands that Walmart sells.
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Offline PizzaEater101

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Re: Classico Tomato Sauce
« Reply #69 on: January 08, 2012, 02:59:24 PM »
dmcavanagh, thank you very much for your review and comparisons.   You are very helpful in this topic.  The only 6 in 1 that I can get is a giant can, so seeing that you find the Classico even better then I feel good having only to buy the Classico that is 28 oz not a monster can.  I agree with your other post about freezing tomatoes.  Something happens to them and I prefer not to freeze, therefore I am good with the Classico since it's a small can, only 28 oz and I can use it all without having to try to freeze it to save it like I would a giant can of 6 in 1.

You mention that the 6 in 1 are unpeeled and the Classico Ground are peeled.  If you get the Classico Crushed tomatoes they are unpeeled unlike their ground which as you noted are peeled.  

I forgot if you ever mentioned here or any other thread if you tried DiNapoli, if that is available in your area.  Tinroofrusted, a member here turned me onto DiNapoli. They are really good too.  Not sure which I prefer, one day I need to compare Classico Crused to DiNapoli Crushed.  

Of the two, Classico Ground or Classico Crushed I did prefer the Crushed but I didn't do a side by side, I went from memory.  I need to do a side by side a/b comparison to be sure tho.  

I felt that the Classico Crushed and the DiNapoli are so good I would have made a great pie, maybe even better if I didn't add any spices and just used out of the can.

You added spices to your tomato mix but curious if you think that if you had just put the tomatoes out of the can on a pie would it have been really good or do you feel you needed the spices added to it?

Ever try 7/11 or Full Red tomatoes for pizza, too?

Thanks again for your review and comparison of the two.  

Offline dmcavanagh

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Re: Classico Tomato Sauce
« Reply #70 on: January 08, 2012, 03:28:00 PM »
PizzaEater101

I did add spice to mine, I like garlic and oregano on my NY style pies, but we tasted the tomatoes BEFORE the spices were added. I am not able to get DiNapoli where I live, have never seen them in the market place. I've tried 7/11, but it was years ago. I must not have been overly impressed because I never bought them again. I can get Full Red, but never have. I will try the Classico crushed tomatoes on my next pizza night. I may even compare them to my present "go to" crushed tomatoes, Sclafani crushed tomatoes. I'll give an update.
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Offline Tscarborough

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Re: Classico Tomato Sauce
« Reply #71 on: January 08, 2012, 04:01:50 PM »
I am making spaghetti today and used the Classico peeled tomatoes with basil.  Side by side with a can of HEB tomato sauce, they tasted great.  Not salty, no citrus hint, and no tinny flavor at all.  Thumbs up.

Offline norma427

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Re: Classico Tomato Sauce
« Reply #72 on: January 09, 2012, 07:14:26 PM »
I purchased the three cans of Classico tomato products and am going to have taste testers test them all tomorrow against 6-in-1s.  I am first going to have the test testers taste the Classico tomato products and the 6-in-1s right out of the can before I add any spices or herbs.  I am not sure if I will add any spices or herbs to the products, but might add the same amount of spices and herbs, before the sauces are baked on pizzas.

Norma

Offline dmcavanagh

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Re: Classico Tomato Sauce
« Reply #73 on: January 09, 2012, 07:19:56 PM »
Norma

I'm anxious to get your feedback. I also plan on making sauce at the end of the week and will do the same test as you. When I used the tomatoes on pizza this past Saturday, I simply added garlic, oregano, pepper and salt to the tomatoes and spooned it on the dough. It was very tasty on my NY style pies.
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Offline norma427

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Re: Classico Tomato Sauce
« Reply #74 on: January 09, 2012, 07:44:19 PM »
Norma

I'm anxious to get your feedback. I also plan on making sauce at the end of the week and will do the same test as you. When I used the tomatoes on pizza this past Saturday, I simply added garlic, oregano, pepper and salt to the tomatoes and spooned it on the dough. It was very tasty on my NY style pies.

Dave,

Glad to hear your are going to do the same test as I am.  ;D What kind of garlic did you use in your sauce?  I will weigh out any extra ingredients I add.  Your ingredients added sound great!  Do you know how much extra ingredients you added for a 28 oz. can?

Norma


 

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