Since you apparently have a good source for obtaining Stanislaus products, you might want to consider trying 7/11 ground tomatoes (if you haven't already). I think they are the same tomatoes as Alta Cucina, but they are processed pretty much how it sounds like you like them (with puree). So far when I've used 7/11 for NY style sauce, I've mixed 2 parts 7/11 with one part Full-Red pizza sauce, and added fresh basil, a little fresh garlic, and some water. (This was based on the NY style sauce recipe on the Stanislaus web site.) Tomorrow, though, when I make a bunch of pizzas for a party, I'm probably just gonna use 7/11 straight out of the can for the NY style pizzas. The Full-Red pizza sauce tastes really good straight out of the can--even better than the 7/11 straight out of the can--but once the pizza is baked, I don't think the Full-Red contributes a taste I want in a NY style sauce. (However, I've found Full-Red to be excellent for cracker style pizzas.)
I'd say I like 7/11 much better than 6 IN 1, though it's been a while since I tried 6 IN 1.