Tomato Magic by Stanislaus

[Jackie Tran]

Very good to know.  Thank you Scott, your expertise is always appreciated.  Also, thank you Peter and Ron for posting the links.   I will check it out later tonight and see what strength of Full Red I have.  I also took a picture on my cell of the Full Red at the new store (name escapes me at the moment) so I will check that out as well.

cheers,
Chau

[scott r]

Thanks chau, im happy to help!

[Pete-zza]

scott r,

Can you hazard a guess as to which Stanislaus product is used to make the pizzas discussed in the video at

<a href="http://www.youtube.com/watch?v=5lxLBp4-8dE?" target="_blank" class="aeva_link bbc_link new_win">http://www.youtube.com/watch?v=5lxLBp4-8dE?</a>

Peter

[Ronzo]

Ron, sounds like they are the same high quality tomatoes as the Tomato magic.  Stanislaus' thick pizza sauces like Superdolce and Saporito are a much better value b/c  they can be diluted down quite a bit, being that they are so thick.  BUT for home use and as cheap as some of these products can be I don't think I would mind using either 7/11 or the tomato magic as my goto sauce or base. 

Chau

I picked up a food service size can at restaurant depot the other day for about $4. A great deal.

[scott r]

scott r,

Can you hazard a guess as to which Stanislaus product is used to make the pizzas discussed in the video at http://www.youtube.com/watch?v=5lxLBp4-8dE?

Peter

Yes, that looks like the thicker full red or possibly the saporito super heavy to me.    If they are only adding a little water its the full red, if its lots of water its the saporito. 

[Pete-zza]

scott r,

Thanks. Those were the two possibilities that I came up with also. As you know, Stanislaus tries to discourage people who use their non-concentrate products from diluting such products, as shown in the video. Is that common from your experience?

Peter

[scott r]

I know a few pizzerias who use a really thin sauce, but thats usually places with very low oven temps that tend to dry out pizzas.    I think for the most part people want a fairly thick sauce and the extra flavor it provides.   

[Grimaldi]

I take the Full Red and add the whole tomatoes from the Alta Cusinas (minus the liquid) then use a hand blender to puree and blend. I like the consistency of the two combined...the Full Red is a little too thick and the Alta Cusinas is a little too thin for my purposes. Also add olive oil, salt, oregano, and basil...but not in quantities to over-power the bright clean taste of the tomatoes.   

[scott r]

grimaldi,   that is a classic combination used by MANY pizzerias.  You are right, the two go together perfectly....one of my faves!       I often do it with full red and an italian tomato, but its all good.   

[wea975]

Does anybody know a distributor in oregon or northern calif. that sells Tomato Magic?

[TomN]

You can find most of the Stanislaus Products in Costco Business Centers or Restaurant Depots. The cost is just under 5.00 a can. If you do not live close to a store, then you might ask your favorite pizzeria if they use 7/11, tomato magic, or full Red. I have found that most Pizzerias that I visit regularly are willing to sell you a case of sauce, cheese, etc... if you ask them nicely and are a good customer of theirs.

http://www.costco.com/Common/Search.aspx?Browse=1&whse=BD_767&topnav=bdoff&search=stanislaus&N=0&Ntt=stanislaus&cm_re=1_en-_-Top_Left_Nav-_-Top_search&lang=en-US

[Kain]

This is the best discovery to date!  I live in Stanislaus County!  Looks like I am going shopping.