6 in 1 tomatoes....now what? (Making NY sauce)

[PizzaEater101]

I'm pretty much on board with scott123's suggestions, however I have found Classico's, which are a cousin (same company, Heinz owns both) of 6 in 1's to be very sweet tasting, and easily found at most Walmart stores. Classico's come in peeled ground and crushed form and I have found the "crushed" to be very sweet tasting with no need to add sugar. The peeled ground version is essentiallly the same as 6 in 1's, provided your 6 in 1's are skinless. Most 6 in 1's are ground with peels included. Another good "crushed" tomato brand, which is grown in New Jersey rather then California is Scalfani. Be sure you are buying the "right" Scalfani's as there are two companies that go by the same name. The ones to look for are the ones from NJ, owned by B&G Foods. I'll provide a link to the Scalfani's asap.

Agreed the Classico crushed taste so good not only no spices needed not sugar as well.  Perfect out of the can in my opinion.  I still taste tanginess to it but I also taste sweet.  The right balance with these.  DiNapoli also is right on too in that department. Never tried Scalfani but if I can find it I will give it a go, if not I am so happy with Classico and DiNapoli. 

[PizzaEater101]

6-1 crushed are a good choice. They don't add citric acid. Check the lable for ingredients on the tomato cans. I try to find tomatoes without citric acid.

jever, I am gonna read the link about Citric acid that Peter provided but for your personal preference why do you not want citric acid in your tomatoes?  I am just curious what Citric acid does or does not do.  But I will as noted read what Peter linked.

[dmcavanagh]

Scott123

I've never had their ground tomatoes, but Pastene crushed tomatoes are very good, I think you'll like them. I would rate them just slightly below 6 in 1's. Sclafani's and Classico's, but still very good.
I sometimes will use honey as an additive to bitter, acidic tomatoes...give it a try.

Seems I have mispoken here, the Pastene tomatoes I have used thinking they were "crushed" were indeed ground, peeled tomatoes. Just noticed as I was shopping this morning. Very good tomatoes just the same!

[jever4321]

jever, I am gonna read the link about Citric acid that Peter provided but for your personal preference why do you not want citric acid in your tomatoes?  I am just curious what Citric acid does or does not do.  But I will as noted read what Peter linked.

My brother in law is a salesman for GFS. He took me to a food show a few years ago where we tasetd different cans of crushed tomatoes. The 6-1 were the best tasting right out of the can. The rep said it was due to the lack of citric acid. The show was pretty informative. Since then I have tried a few different brands with and W/O citric acid and it always seemed like the brand W/O the acid was better.

*Edit* - I think citric acid gives off bitterness in the sauce. The crushed tomatoes with out added citric acid taste sweeter straight out of the can. IMO