Having run out of my 6-in-1 Papa John's pizza sauce clone, I thought that it might be useful to make a new batch of the sauce but using the Wal-Mart Great Value (WMGV) Crushed Tomatoes in Puree instead of the 6-in-1 tomatoes. Such a clone might come in handy when I am out of 6-in-1s. Also, a can of the WMGV tomatoes is much less expensive (a bit over $1 for a 28-ounce can) than a can of the 6-in-1s. (There is also a WMGV Concentrated Crushed Tomato product, which may be better to use to make a clone sauce, but it is not sold at my local Wal-Mart.)
To begin the exercise, I started by comparing the labels of the two tomatoes. The ingredients for the WMGV tomatoes are cut tomatoes, tomato puree, salt, citric acid
. By contrast, the ingredients for the 6-in-1 tomatoes are Vine-Ripened Fresh Unpeeled Ground Tomatoes, Extra Heavy Tomato Puree and Salt
. A comparison of the nutrition information for the two tomatoes shows that the two products have the same fiber, sugars and protein for a 1/2-c. serving, but that the WMGV tomatoes have a bit more sodium. The 6-in-1s have a bit more total carbohydrate. The differences between the two tomatoes became much more apparent when I processed the WMGV tomatoes in preparation for adding the ingredients to make the WMGV PJ sauce clone. I did this by pureeing the WMGV tomatoes with a stick (immersion) blender (as I had also previously done with the 6-in-1s) and then draining off some of the water from the pureed WMGV tomatoes until the consistency was about the same as I used to make the 6-in-1 PJ sauce clone. It was then that I discovered that there was less drained product with the WMGV tomatoes than with the 6-in-1 tomatoes--587 grams versus 668 grams for the 6-in-1s. The WMGV puree also looked more watery and was not as smooth as the 6-in-1 puree. This condition persisted even when I added the rest of the ingredients, including the sunflower and olive oils, to make the PJ sauce clone, as discussed below.
In preparing the WMGV sauce clone, I considered the comments about salt and sugar levels made by member November in earlier posts in this thread even though those comments were not specifically directed to the WMGV tomatoes.
The WMGV sauce clone was prepared in the same way as I prepared the original 6-in-1 sauce clone, using an actual sample of the pizza sauce as used by PJ"s on its pizzas in its own stores. As will be noted below, I reduced the amount of dried oregano that I originally used--based on my experience in making PJ clone pizzas--and I added some freshly ground black pepper on the assumption that some black pepper is actually used in the PJ pizza sauce. The quantities of ingredients were selected to provide the closest "taste" match to the PJ pizza sauce that I could achieve. The final WMGV sauce clone was as follows:
100%, 587 g. (20.71 oz.) WMGV puree
2.556%, Sunflower oil, about 3 1/4 t. (15 g.)
2.317%, Sugar, about 3 1/2 t. (13.6 g.)
0.35%, Salt, 3/8 t. (2.06 g.)
0.12%, Dried Italian oregano (ground in a mortar and pestle), about 1 1/8 t. (0.70 g.) (Note: the weight is after grinding)
0.069%, Dried Italian basil (ground in a mortar and pestle), about 3/8 t. (0.41 g.) (Note: the weight is after grinding)
- A couple of pinches of freshly ground black pepper
0.20%, Garlic powder, a bit less than 1 1/8 t. (1.17 g.)
0.172%, Olive oil, about 1/4 t. (1 g.)
I allowed the WMGV sauce clone to "marinate" overnight in the refrigerator before actually using it on a PJ pizza clone. Although the WMGV sauce clone did not spread as smoothly on the pizza as the 6-in-1 sauce clone, and was more watery, I could not detect significant taste differences on the finished pizza itself. Unfortunately, I did not have an actual PJ pizza to use for comparison purposes, or even one of my own clones using the 6-in-1s, so some more testing may be necessary. There is little doubt that the 6-in-1s are a better tomato than the WMGV's, so given a choice I would personally choose the 6-in-1s. There is still a slight taste difference between my sauce clones and the actual PJ pizza sauce, but it is hard to tell where that difference comes from. However, on the most recent clone pizzas, my taste receptors could not detect the difference.
For a photo of a recent PJ clone pizza using the above sauce, see Reply 20 at http://www.pizzamaking.com/forum/index.php/topic,6758.msg59217.html#msg59217