When I spoke with escalon, I was asked which tomato products were primarily used. At the time, I mentioned "primarily the 6-in-1's" because we were discussing on line orders for the small cans. I'd like to verify this information with the forum and send an update.
When researching the site this is what I came up with. Please let me know if I've missed something.
Most commonly used Escalon products per style.
Neapolitan: orangic Christina's and tomato strips
NewYork & Chicago Style:6-in-1 ground peeled and concentrated crushed for thickening
American, Thick, California, Cracker Style & Sicilian: 6-in-1's and concentrated crushed tomatoes used independently and combined.
Lydia, Thank you so much for spearheading this movement to try to get us more products in the small cans. I would think that the fewer things we ask them to release in the small cans the better. I would rather ask them for two really different types of product than the 6in1 and the Christina's organic. Trust me, they really are the exact same thing. I can't imagine anybody making Neapolitan pizza would ever want a product like the Christina's or the 6in1 on their pizza.
The really good escalon products are the 6in 1's (or christinas organic), the Bonta pizza sauce, and the bonta paste. For some reason the Bella Rosa tomatoes are not that great in my opinion (and Jeff V's).
I also think the list of uses for products is a little off, especially lumping chicago and new york style in together. New york style is Bonta all the way, with chicago definitely holding strong with the 6 in 1's or sometimes something even chunkier. Here is the way I think you should break down the use of their products:
Neapolitan: Bella Rosa whole peeled
NewYork : Bonta pizza sauce
Chicago : 6 in 1's (or christinas)
American : Bonta pizza sauce, 6in1's, or a combination
General thickening of any of the above: Bonta paste
California, Cracker Style & Sicilian: Any of the above independently or combined depending on style.