Ok, Did a shoot out. I opened cans of Sclafani Italian whole peeled, Cento Itialian whole peeled, Luigi Vitelli imported Italian peeled tomatoes, and The Solania San Marzano.
While the Slolania definitely had the cleanest clearest flavor, they lacked depth and character that I found in the Luigi Vitelli and the Cento which were my favorites. The Sclafani was my least favorite from a flavor standpoint by far. They were almost bitter. I was very surprised by this because it was the only can that had the ceramic? plastic? white can lining.
At first I thought I prefered the Solania because I could detect no metallic can taste like I could with all the other tomatoes. I did various tests, whole straight from the can, blended into puree, cooked, and uncooked. Once the tomatoes were cooked for a few seconds in the microwave the favorites changed and the solania dropped to the bottom of my list. Another tricky thing about doing this test was that each type of tomato had different amounts of salt. THe Luigi Vitelli seemed to have the most, so I tried to add the right amount of salt to all the other brands to bring them up to that amount. Once this was done, and the sauce pureed, slightly cooked then cooled, it was a toss up between the Luigi Vitelli and the Cento.
Another problem with the Solania is that they had the most liquid consistency once pureed. They would require too much draining and or addition of paste for my tastes. I think the Cento and the Luigi were about the same thickness.