Why are 6-in-1's out of style?

[PapaJawnz]

They're cheap.  You can sweeten them.  You can season them.  At the end of the day they can be superb tomatoes.

Why are they out of style?

[waltertore]

they were big in Ohio pizzerias when we lived there.

[Pizza_Not_War]

Tomatoes go in and out of style?

[PapaJawnz]

Tomatoes go in and out of style?

Maybe I should have said "favor".  I don't know.  Seems like when I got my can and looked around the forums here, you'll find plenty of posts from 2006 and 2007 using it.  Now a days, not so much.

Call it what you will.  A rare breed?  Diamond in the rough?  Nobody's first choice?

[nanometric]

Why are they out of style?

they got bought by Heinz

[kori]

Maybe because there are better options.

idk how Amazon can sell and deliver a #10 can for $8.82, I pay a bit more than that for Stanislaus product picked up at a store.

I've only ordered 1 can of 6-in-1, I forgot that they contain the skins, not a fan of the skins they give a taste I don't care for.

[PapaJawnz]

That's right.  Better options for sure.  I do miss my cento san marzanos after being away from them for a couple of months.  In regards to the skins, I did pick up on that when I made a marinara last night and was taste testing it.  I haven't noticed it on a pizza or a finished meal like a chicken parm, but then again I wasn't focused on it.

I need to try out some other tomatoes so I can taste for myself.

Appreciate the replies pizza crew 

[scott r]

Maybe because there are better options.

idk how Amazon can sell and deliver a #10 can for $8.82, I pay a bit more than that for Stanislaus product picked up at a store.

I've only ordered 1 can of 6-in-1, I forgot that they contain the skins, not a fan of the skins they give a taste I don't care for.

Kori, there are two types of 6 in 1 (or at least there used to be). one with skins, one without.

[markpenacho]

I really like 6 in 1s.  To me, they seem a little brighter than 7-11s, and depending on what I'm looking for at the time, I'll use one or the other.  6 in 1s cost me slightly more, but neither is a big cost when I'm making pizza at home.

[Grease Wheel]

I've tried most that have been recommended. Eh, fair to middling. I use Kirkland tomato sauce as I have several cases. Serviceable without excuse. Like it.

Best, imo, is Cento Puree. Bright taste, no citric acid, not a lot of water. Mutti is smooth and sophisticated. I'd online order it more often but the risk of breakage is high.

[QwertyJuan]

I think most of us prefer 7/11 or Valoroso or Alta Cucinas?

[PapaJawnz]

I think most of us prefer 7/11 or Valoroso or Alta Cucinas?

Curious what the reasoning is, since the 6in1's are so cheap on Amazon.  Is it acidicty, sweetness, salt levels.  Pray tell.

[QwertyJuan]

I don't know TBH? There is virtually no price difference for me from my supplier. Almsost exactly the same and I just prefer the taste of Stanislaus? I'm currently using Valoroso's and we just immersion blend them. I seriously think they just taste a tiny bit better?

[Chicago Bob]

          Don't know where you got this "out of style bs"...... I bet that if you looked at sales records for each product and compared them between now and say 5 or even 10 years ago..... it'd be the same.   

[PapaJawnz]

Good point Bob.

Let's get a show of hands on who is using 6in1's.

*raises hand* and waits patiently for everyone else to catch up to this thread and I'll to get a count.

[Rev12:11]

I've never tried the 6 in 1's. Been happy with 7-11's but they're on my short list.

[nanometric]

Former 6/1 user, now 7/11 user.

7/11 simply tastes better to me, especially: more tomato flavor. Also, 6/1 has larger skin pieces, and the skinless version seems to have been discontinued.

That said, I might be using 6/1 if 7/11 weren't readily available. Can't beat that Amazon price, discounting the enviro cost of shipping single cans.

[TXCraig1]

I don't get the sense that they are less popular here. I don't think they have ever been particularly popular here - likely because they have been pretty much only available in #10 cans.  If the popularity has declined, it's likely because years ago, you could sometimes find them in 28oz cans. I'm not sure if they still pack them in 28oz or not, but I've not see it in several years. Just in #10 cans.

There are other great ground/crushed option like Scalfani or Jersey Fresh available in 28oz.

[nanometric]

I don't think they have ever been particularly popular here - likely because they have been pretty much only available in #10 cans.  If the popularity has declined, it's likely because years ago, you could sometimes find them in 28oz cans.

Good point. AFAIK the 28oz can has been discontinued - haven't seen one in years. Not too long ago, one could mail-order the 28oz cans directly from Escalon - the demise of that program probably another contributor to loss of style.

[scott r]

The quality has dipped on Escalon products in general.  15 years ago I liked them as much as Stanislaus, now I only like their fillet products and their paste products, but even  with those the Stanislaus version is a touch better.