Canadave,
When I went to double-check the link I provided in an earlier post to the Rinehart marinara sauce recipe, I saw that the recipe had disappeared. Unfortunately, this is a rather common occurrence with websites of newspapers. However, I was able to find another website with the recipe and I have edited my previous post to provide the new link. If the marinara recipe looks like it might be of possible interest, you may want to make a copy before it, too, disappears.
I think Randy is asking all the right questions. If your problem is that you just don't like the flavor of the fresh-packed tomatoes, like the 6-in-1s (or the Stanislaus counterpart), then you may want to look at other tomatoes. One possibility is to use some San Marzanos. Recently, while I was making NY style pizzas at the home of friends, I used a can of San Marzanos (the cheaper non-DOC tomatoes) since I didn't have any of the 6-in-1s available to me and couldn't find them at a local food specialty store. I just broke up all the San Marzano tomatoes by hand and put the entire contents of the can, including all of the juices, into a non-reactive saucepan. I heated the tomatoes on low and kept it on simmer the whole time (a trick I learned from Randy, and subsequently confirmed by a Big Dave article), until the sauce became just thick enough to be useful on pizzas. Along the way, I added herbs (dried oregano and basil), freshly-ground black pepper, and a little olive oil and, just before it was done, I added some freshly-grated Parmigiano-Reggiano cheese. Because the San Marzanos are not especially sweet (a common misconception), I also added a little bit of sugar. The San Marzanos are low-acid, so the final flavor will not be tart on the tongue and you will have a reasonably fresh tasting tomato taste. The sauce won't be as sweet as the 6-in-1s unless you add a lot of sugar, but it will be a nice sauce. The single can of tomatoes (28 oz.) was just enough after cooking for two 16-inch NY style pizzas.
A variation of the simple San Marzano sauce described above is to mix both San Marzano tomatoes and 6-in-1s, or, in your case, the Stanislaus tomatoes. My daughter-in-law once did this without my knowledge and I found it so good that I asked her what was in the sauce. She said that she had leftovers of both the San Marzanos and the 6-in-1s and not enough of either to make enough sauce, so she just mixed them together and added a few herbs and a little sugar.
Peter
