Author Topic: If I gave you a can of Peeled Tomatoes? How would you make pizza sauce?  (Read 48570 times)

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Offline Chicago Bob

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Re: If I gave you a can of Peeled Tomatoes? How would you make pizza sauce?
« Reply #25 on: January 04, 2013, 11:10:19 AM »
Hey Tom,
Your little experiment reminds me of the olden days!  :chef:
I have done that exact same thing...2 big cans side by side. I too prefer the 7/11's but my description would be different than yours yet we still prefer the same product, interesting.
I find 6 in 1 to be the sweeter and because 7/11 adds citric acid I like those better because they seem to taste "brighter"(a 'lil tang) ...to me.

Chili looks awesome and I'll bet tasted great with your beer addition...keep up the great cooking and thanks for the pics.
Bob
"Care Free Highway...let me slip away on you"


Offline Pete-zza

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Re: If I gave you a can of Peeled Tomatoes? How would you make pizza sauce?
« Reply #26 on: January 04, 2013, 01:47:18 PM »
Tom,

The Stanislaus 7/11 tomatoes contain the peel of the tomato. The 6-in-1s come in two versions, one with the peel and one without (the ones sold in the 28-ounce size cans at the Escalon website do not have the peel). Can you tell us whether the #10 can of 6-in-1s you used contained the peel?

Peter

Offline Pete-zza

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Re: If I gave you a can of Peeled Tomatoes? How would you make pizza sauce?
« Reply #27 on: January 04, 2013, 01:58:37 PM »
I find 6 in 1 to be the sweeter and because 7/11 adds citric acid I like those better because they seem to taste "brighter"(a 'lil tang) ...to me.
Bob,

I'm not sure that that is quite true. I'm certain that Stanislaus monitors the citric acid of all of its tomato products but if you look at the Nutrition Facts for the 7/11s, at http://www.stanislausfoodproducts.com/_pdfs/7-11-Ground-Tomatoes.pdf, you will see that the citric acid is "naturally derived". Escalon makes a big point at its website that it does not add citric acid to its tomatoes (see http://www.escalon.net/escalon-difference.aspx) but that doesn't mean that their tomatoes do not have citric acid. I once made a Dallas food broker laugh when I told him that the Escalon tomato products did not have citric acid. He said that they all had some citric acid. That doesn't mean that one should prefer one over the other. It still comes down to personal taste.

Peter

Offline Chicago Bob

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Re: If I gave you a can of Peeled Tomatoes? How would you make pizza sauce?
« Reply #28 on: January 04, 2013, 02:13:52 PM »
OK thanks Peter.
There is something that is different between these 2 products ingredients lists...I just can't remember it right now.  Probably salt...7/11 does, 6n1 don't, add.  :-\
No skins either in the #10 Escalon btw.
"Care Free Highway...let me slip away on you"

Offline Pete-zza

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Re: If I gave you a can of Peeled Tomatoes? How would you make pizza sauce?
« Reply #29 on: January 04, 2013, 02:59:58 PM »
OK thanks Peter.
There is something that is different between these 2 products ingredients lists...I just can't remember it right now.  Probably salt...7/11 does, 6n1 don't, add.  :-\
No skins either in the #10 Escalon btw.
Bob,

Unlike Stanislaus, Escalon does not make it easy to compare their products with the Stanislaus products by readily providing Nutrition Facts at its website, although it will provide the information on any given product upon request. As it so happens, I saved the label from an old can of 6-in-1s with the unpeeled tomatoes, which is the counterpart to the Stanislaus 7/11s (see the comparison chart at http://www.pizzamaking.com/escalon_stanislaus.html), and, on a same serving size basis (125 grams, or a half cup), the 7/11s contain 330 mg versus 205 mg for the 6-in-1s unpeeled. A difference of 125 mg sodium is equivalent to a bit less than 6/100th of a teaspoon of salt. I don't think that you can detect that difference on the palate. Unfortunately, I do not have the Nutrition Facts for the 6-in-1s without the skins but the Stanislaus Tomato Magic counterpart to the 6-in-1s without the skins contains 300 mg of sodium for a 125-gram (1/2-cup) serving (http://www.stanislausfoodproducts.com/_pdfs/Tomato-Magic-Ground-Tomatoes.pdf). Again, the difference is minuscule.

In general, I think it is safe to say that just about all standard tomato products contain some salt. Some, such as tomato paste, might not contain any added salt but it may contain small amounts of natural sodium.

Peter

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Re: If I gave you a can of Peeled Tomatoes? How would you make pizza sauce?
« Reply #30 on: January 04, 2013, 05:36:32 PM »
I donít know if this will help or not, but this is a big can of 6-in-1s All Purpose Ground tomatoes. They do have salt added.  The Nutrition Facts are in the one picture.

Norma

Offline Pete-zza

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Re: If I gave you a can of Peeled Tomatoes? How would you make pizza sauce?
« Reply #31 on: January 04, 2013, 05:59:31 PM »
I donít know if this will help or not, but this is a big can of 6-in-1s All Purpose Ground tomatoes. They do have salt added.  The Nutrition Facts are in the one picture.

Norma,

Thank you.

The serving size for the small can and the #10 can size is the same but there is a teeny bit more sodium per serving in the large can. But not enough to mean anything.

Peter

Offline Chicago Bob

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Re: If I gave you a can of Peeled Tomatoes? How would you make pizza sauce?
« Reply #32 on: January 04, 2013, 07:13:00 PM »
I think the big can of 7/11's says "citric acid" on it. It sure seems to me that I noticed they tasted "brighter" than 6n1's and I saw citric acid on the 7/11 label.
Maybe Bob's tripp'in man!  >:(
"Care Free Highway...let me slip away on you"

Offline TomN

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Re: If I gave you a can of Peeled Tomatoes? How would you make pizza sauce?
« Reply #33 on: January 04, 2013, 10:41:43 PM »
OK thanks Peter.
There is something that is different between these 2 products ingredients lists...I just can't remember it right now.  Probably salt...7/11 does, 6n1 don't, add.  :-\
No skins either in the #10 Escalon btw.

Hi Bob,

Just wanted to mention that 7/11 is made for a NY style sauce (with the skins). Stanislaus also makes a product call Tomato Magic for a Chicago style sauce (no skins).

http://www2.costco.com/Browse/Product.aspx?Prodid=11710372&search=tomatoe%20magic&topnav=bdoff&Mo=0&cm_re=1_en-_-Top_Left_Nav-_-Top_search&lang=en-US&Browse=1&N=5000045&whse=BD_767&Dx=mode%20matchallpartial&Ntk=Text_Search&Dr=P_CatalogName:BD_767&Ne=4000000&D=tomatoe%20magic&Ntt=tomatoe%20magic&No=0&Nty=1&Nr=P_CatalogName:BD_767&Ntx=mode%20matchallpartial

Again, both Escalon and Stanislaus are great tomatoes. I just prefer the taste of the 7/11.

TomN
ps
Cinder Bock by Samuel Adams is a great tasting Double Bock. Unfortunately, it is seasonal and not always available. No worries, I seem to find many other beers to take it's place.
« Last Edit: January 04, 2013, 10:57:08 PM by TomN »


Offline Chicago Bob

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Re: If I gave you a can of Peeled Tomatoes? How would you make pizza sauce?
« Reply #34 on: January 04, 2013, 10:53:28 PM »
Thanks Tom....the words 'Tomato Magic' keep popping up through my journey in this obsession.
'Bout time I got my hands on some I reck'in.... ;)
"Care Free Highway...let me slip away on you"

Offline Pete-zza

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Re: If I gave you a can of Peeled Tomatoes? How would you make pizza sauce?
« Reply #35 on: January 05, 2013, 07:36:50 AM »
I think the big can of 7/11's says "citric acid" on it. It sure seems to me that I noticed they tasted "brighter" than 6n1's and I saw citric acid on the 7/11 label.
Maybe Bob's tripp'in man!  >:(

Bob,

If Tom still has the empty #10 can of 7/11s, he may be able to tell us what the ingredients list says.

Peter

Offline Chicago Bob

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Re: If I gave you a can of Peeled Tomatoes? How would you make pizza sauce?
« Reply #36 on: January 05, 2013, 11:42:30 AM »
I got this from Penn Mac,
ING: vine-ripened fresh tomatoes, salt and naturally derived citric acid

http://www.pennmac.com/items/4063//stanislaus-ground-tomatoes
"Care Free Highway...let me slip away on you"

Offline Pete-zza

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Re: If I gave you a can of Peeled Tomatoes? How would you make pizza sauce?
« Reply #37 on: January 05, 2013, 01:09:36 PM »
Bob,

Thank you. That is the same ingredients information as given at the Stanislaus website. What I was wondering is whether the same information is on the label itself.

Peter

Offline TomN

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Re: If I gave you a can of Peeled Tomatoes? How would you make pizza sauce?
« Reply #38 on: January 05, 2013, 03:33:24 PM »
Bob,

Thank you. That is the same ingredients information as given at the Stanislaus website. What I was wondering is whether the same information is on the label itself.

Peter

Peter & Bob,

Stanislaus does not list the ingredients on the can because it appears that they only want to sell their products to commercial settings (Pizzeria and restaurants, etc..) not for home/individual use. (Kind of like Grande cheese does)

However, here is what their website says.

http://www.stanislausfoodproducts.com/_pdfs/7-11-Ground-Tomatoes.pdf

TomN
PS

Ingredients:
Vine-ripened fresh tomatoes, salt and
naturally derived citric acid.

Allergens:
Does not contain: egg, fish, milk, peanuts,
sesame, shellfish, soy, treenuts, or wheat.
Product is gluten-free.
« Last Edit: January 05, 2013, 03:41:04 PM by TomN »

Offline Pete-zza

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Re: If I gave you a can of Peeled Tomatoes? How would you make pizza sauce?
« Reply #39 on: January 05, 2013, 04:58:04 PM »
Stanislaus does not list the ingredients on the can because it appears that they only want to sell their products to commercial settings (Pizzeria and restaurants, etc..) not for home/individual use. (Kind of like Grande cheese does)

Tom,

Thank you. I had saved the label from an old #10 can of Tomato Magic and it did not list the ingredients, so I wondered whether the same was true of the #10 7/11s.

Peter

Offline TomN

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Re: If I gave you a can of Peeled Tomatoes? How would you make pizza sauce?
« Reply #40 on: January 05, 2013, 09:50:23 PM »
Peter,

It is true with all Stanislaus products. Again, they intend for their products to be used in commercial settings, not for individuals or home kitchens.

TomN
« Last Edit: January 06, 2013, 01:12:02 AM by TomN »

Offline malvanova

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Re: If I gave you a can of Peeled Tomatoes? How would you make pizza sauce?
« Reply #41 on: January 07, 2013, 12:10:43 AM »
Hello,   what type of tomatoes are ground up in the 7/11 unpeeled ,  plum? round? cherry? I would prefer plum for the pulp and sweetness, I think the amount of citric contained in the type of tomato varies ,.. ????

   Phil



Offline TomN

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Re: If I gave you a can of Peeled Tomatoes? How would you make pizza sauce?
« Reply #43 on: January 30, 2013, 02:27:51 AM »
This sauce recipe looks so basic but it looks so good. Anyone tried this before or can anyone recommend this???  Thanks.

TomN

http://www.fornobravo.com/pizza/pizza_sauce_recipe.html
« Last Edit: January 30, 2013, 02:31:21 AM by TomN »

Offline TomN

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Re: If I gave you a can of Peeled Tomatoes? How would you make pizza sauce?
« Reply #44 on: January 30, 2013, 02:30:23 AM »
Does anyone use one or more of the optional ingredients in their sauce???

http://www.fornobravo.com/pizza/pizza_sauce_recipe.html

Offline TomN

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Re: If I gave you a can of Peeled Tomatoes? How would you make pizza sauce?
« Reply #45 on: January 30, 2013, 02:40:30 AM »
The clip on youtube was worth the watch.


Offline TXCraig1

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Re: If I gave you a can of Peeled Tomatoes? How would you make pizza sauce?
« Reply #46 on: January 30, 2013, 10:18:36 AM »
Does anyone use one or more of the optional ingredients in their sauce???

http://www.fornobravo.com/pizza/pizza_sauce_recipe.html

No - nor the black pepper or oregano.

If you are only going to make one type of red pizza, I could see adding other seasoning to the sauce that would complement the pie, but if you are going to make several types, why not individually Tailor the spiced to the pie by adding them to the top of the sauce when assembling the pizza? For example, I don't want dry oregano in the sauce on a Margherita, but I do on a pepperoni. I might want black pepper on a cheese pie, but never on a Margherita or pepperoni, on some pies, I might want dry oregano while on others I want fresh, etc.

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Offline TomN

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Re: If I gave you a can of Peeled Tomatoes? How would you make pizza sauce?
« Reply #47 on: January 30, 2013, 02:36:17 PM »
Thanks TXCraig1 for the comments. I have a few cans of San Marzano tomatoes sitting on the shelf, so I plan to do some experimenting soon. In the basic recipe:

Smashed Tomato Sauce
1 can (28 oz) San Marzano tomatoes
1/4 teaspoon freshly ground black pepper
1/2 teaspoon of salt
1 teaspoon of oregano

It would seem like garlic would be one of the ingredients as a rule, but he makes it optional instead of a staple ingredient? ??? Anyone have a comment on this?
« Last Edit: January 30, 2013, 06:33:07 PM by TomN »

Offline TomN

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Re: If I gave you a can of Peeled Tomatoes? How would you make pizza sauce?
« Reply #48 on: March 09, 2013, 05:48:30 PM »
I was at a Pizzeria that followed one of Peter Reinhart's, "American Pie" recipe exactly. I watched him make the sauce and I was impressed. I really liked the sauce.

Here is the recipe from page 142 of his "American pie" book.

Crushed Tomato Sauce

Makes 4 cups

1 can (28 ounces) crushed tomatoes
1/4 teaspoon freshly ground black pepper
1 teaspoon dried basil or 2 tablespoons minced fresh basil (optional)
1 teaspoon dried oregano or 1 tablespoon minced fresh basil (optional)
1 tablespoon granulated garlic powder, or 5 cloves fresh garlic, minced or pressed
2 tablespoons red wine vinegar or freshly squeezed lemon juice, or a combination
1 teaspoon salt, or to taste

In a bowl, stir together all the ingredients, starting with 1/2 teaspoon salt and adding more to taste. Store in a tightly covered container in the refrigerator for up to 1 week.


The container in the photo below, used a #10 can of 7/11 crushed tomtatoes, so the added ingredients were multiplied by almost 4
« Last Edit: March 09, 2013, 07:19:10 PM by TomN »

Offline TomN

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Re: If I gave you a can of Peeled Tomatoes? How would you make pizza sauce?
« Reply #49 on: March 09, 2013, 05:50:08 PM »
American Pie - My search for the Perfect Pizza - Peter Reinhart