The texture and color was different than what I am used to. They were more "shredded and lumpy" than crushed, sort of what I get when I hand crush whole tomatoes. The specific gravity seemed lower than the Classico's and Sclafani's I have been using lately. The color was somewhat more orange than red. However, they tasted good directly from the can. Maybe do to the texture, I liked them better in a pan pasta sauce than on the pizza I made. I was too lazy to use the stick blender when making the pizza.