Pizza Making Forum

General Topics => Ingredients & Resources => Sauce Ingredients => Topic started by: neubs007 on October 21, 2011, 04:38:17 PM

Title: Classico Tomato Sauce
Post by: neubs007 on October 21, 2011, 04:38:17 PM
In my local Wal-Mart they are now selling two kinds of Classico Ground Tomatoes.  One peeled and one unpeeled.  It claims there is no citric acid in it.  I couldn't really tell the difference between this and the 6-in-1.  They both cost $1.74.


Title: Re: Classico Tomato Sauce
Post by: Pete-zza on October 21, 2011, 06:21:31 PM
There is perhaps a good reason why the tomatoes taste like the 6-in-1s. At http://tomatoes.classico.com/where.aspx, you will see a reference to Heinz, which is the parent company of Escalon. I wonder whether Heinz is taking some of the Escalon products more broadly to the public.

Peter
Title: Re: Classico Tomato Sauce
Post by: FeCheF on October 31, 2011, 02:07:59 PM
I bought a few cans of classico peeled ground tomatoes, classico heavy tomato puree, and classico crushed tomatoes. I didnt see any cans of classico unpeeled tomatoes though. I thought the ground tomatoes made an excellent pizza sauce. The heavy tomato puree made and excellent orange bourbon BBQ sauce. And i havent tried the crushed tomatoes yet. IMO very good flavor, definitly no citric acid. I will be stocking up on these cans.

They also have a classico traditional pizza sauce in a small jar for $1.50 I bought a jar but havent opened it yet.
Title: Re: Classico Tomato Sauce
Post by: chickenparm on November 02, 2011, 12:45:13 AM
I have been wanting to try some of this,but my local stores do not carry it anywhere.

It seems,certain products are sold depending on location.Where I live, you can buy classico jar sauce,but thats about it.They do not sell any other brands or types.

Title: Re: Classico Tomato Sauce
Post by: chickenparm on November 05, 2011, 04:39:49 PM
I'm happy to say,our Wally World revamped itself and is now carrying new products that were not sold before.
 ;D

They have added some cento,bell orto and classico products.

I have purchased some classico cans and Im happy to say the classico whole peeled tomatoes w/fresh basil is very good.I havent blended it up/or used it for a sauce yet,but straight out of the can,smells and tastes good for the money spent.My wife agreed,its good for what we can find locally,and without mail ordering.

I also have a can of classico crushed tomatoes,but have not opened it yet.I will post my opinion about it after trying it out.

Title: Re: Classico Tomato Sauce
Post by: chickenparm on November 06, 2011, 02:19:23 PM
I made a pizza today with the Classico crushed tomatoes.It was excellent.I did not add anything to the sauce,I used it straight from the can.It was that good for me.

This for a sauce, + whole milk mozz,the pie tasted just like one of my favorite Pizza shops when I lived in NY.The crust was a 3 or 4 day old bouncer HG flour dough.No pics,it looked just like other pies from the past.My wife tried some and was really impressed.I did sprinkle some oregano and garlic powder on top of the pie when it came out of the oven.

This sauce reminds me of 6 in 1's,but a tad bit sweeter.It might be due to the size of the cans.When I buy 6 in 1's,it is the number 10 can,which is all the store stocks.

This can is 28 oz.I have come to believe that even the same products,packed in different sizes,will taste a bit differently.I really thought these were so much like 6 in 1's,but I liked that it seems to have less skins than the unpeeled ground tomatoes in the cans do.
 :)





Title: Re: Classico Tomato Sauce
Post by: Jet_deck on November 07, 2011, 12:15:42 AM
I used the Classico crushed tonight in lasagna, just a dab of salt added.  I am no tomato connoisseur, but the family loved it.
Title: Re: Classico Tomato Sauce
Post by: chickenparm on November 07, 2011, 12:31:31 AM
I used the Classico crushed tonight in lasagna, just a dab of salt added.  I am no tomato connoisseur, but the family loved it.
8)

Thats great to read about! Im no tomato expert myself,but I buy store brand can after can and taste them.The more I try,the more I learn what products are superior and tastes best.

Most of my experiences are store bought cans,something most of us can buy in a store, without mail ordering.I was really happy that I could buy these new products that were never sold before in my area.


Title: Re: Classico Tomato Sauce
Post by: Pete-zza on December 06, 2011, 12:29:14 PM
For those who are interested, today I called the 888 number on the label of the Classico crushed tomatoes that I recently purchased at Wal-Mart. Since the tomatoes taste a lot like the Escalon 6-in-1s, I wanted to find out whether the two products were the same product. As most of our members perhaps already know, the company that is behind both of the two products (Classico and Escalon) is Heinz. When I spoke with a customer service rep at Classico, she confirmed that fact. When I asked her whether the Classico product comes out of Escalon, she said yes. However, she said that while the two products are similar, and perhaps interchangeable, they are not identical. I had noticed this from looking at the two labels before I called. The Classico crushed tomatoes have a bit more salt (200mg sodium vs. 180mg sodium) and one gram more "sugars" (5g vs.4g). The rep emphasized that the Classico product is a separate product line. No doubt other Classico tomato products are similar to corresponding products produced by Escalon. For example, Wal-Mart also sells the Classico peeled and unpeeled ground tomatoes. I do not recall seeing those but they could have well been on the shelves at Wal-Mart. Next time I am at Wal-Mart's, I will have to check the labels to see whether they are closer to the 6-in-1s.

I did not have a can of 6-in-1s to do a side-by-side comparison with the Classico crushed tomatoes but such a test might be useful at some point. But I view all of this to be good news since it is likely to be far easier for our members to purchase the Classico tomato products from Wal-Mart as opposed to ordering 6-in-1s by mail order from the Escalon website.

Peter
Title: Re: Classico Tomato Sauce
Post by: Chet on December 07, 2011, 01:20:16 AM
  Peter

 I purchased a few can of each crushed and ground peeled tomatoes by Classico. and so far they are EXCELLENT, on par with the 6 in 1 and the 7/11 tomatoes, and the beauty is 28oz cans, the flavor on the Sicilian type pizza is wonderful, cannot ask for anything better, going to try them this weekend on NY style pizza, can't wait...


     Chet
Title: Re: Classico Tomato Sauce
Post by: chickenparm on December 07, 2011, 01:42:40 AM
Peter,

Thanks for posting the research you did.I did want to add a little bit tonight.

I found the classico ground and crushed tomatoes to be a little bit more watery than 6 in 1's.They taste great,but a few pies I made a sauce using classico products,I had some problems with the water pooling into the center from the sauce,while baking.I ended up with a few pies that had a wet,watery,soggy center.I do tend to use a bit more sauce at times,but I never had a problem with water pooling until I used these cans.

For those that do not know,many times,for an experiment,I will use the canned tomato products,straight out of  the can,poured into a bowl,nothing added,and use some of it for a sauce.I Usually add my oregano and garlic after the pie comes out,on top of the pie.

I do this,to help me narrow down the cans I want to work with most.That said,I really like the Classico brands in the cans.They taste great!I will do some more experiments to see if this happens again or not.



Title: Re: Classico Tomato Sauce
Post by: Pete-zza on December 07, 2011, 08:25:13 AM
Bill,

That is good information to have. Maybe someone will eventually do a side-by-side comparison with the 6-in-1s. BTW, the Classico crushed tomatoes seem to be the closest to the 6-in-1s in that they both have unpeeled tomatoes, extra heavy tomato puree, and salt. The Classico Peeled Ground Tomatoes comprise peeled ground tomatoes, extra heavy tomato puree, and salt (see http://www.walmart.com/ip/Classico-Peeled-Ground-Tomatoes-28-oz/19399876).

For my purposes, where I needed a fixed weight of the 6-in-1s to make a particular pizza sauce, like my clone of a Papa John's sauce, I used the method as described at Reply 33 at http://www.pizzamaking.com/forum/index.php/topic,6633.msg66292.html#msg66292 to remove some of the water. That method should also work with the Classico tomato products.

Peter
Title: Re: Classico Tomato Sauce
Post by: finfan on December 10, 2011, 08:52:44 PM
Hi All
I have been using the Classico peeled ground tomatoes for some time now as my pizza sauce. Although I usually add extra "goodies", I have used it straight from the can and the entire family agrees it has an awesome taste. Thank You Walmart!
Title: Re: Classico Tomato Sauce
Post by: dmcavanagh on December 12, 2011, 06:19:27 AM
Bell Orto is also a Heinz product, but my local stores only sell "diced" tomatoes and I didn't find them to be in the same class as 6-in-1's.
Title: Re: Classico Tomato Sauce
Post by: FeCheF on December 12, 2011, 12:14:17 PM
I have been using the classico peeled ground for my pizza sauce. I bought a few cans of the classico crushed tomatoes to test out for sauce texture,color and flavor was even better but i found it to be alittle bit liquidy so next time i dumped a whole can of the crushed into a mesh strainer and let it sit for an hour or two. 3/4 cup of almost clear water was left in the bowl underneath. With all the water drained out it was a bit too thick almost like a extra heavy tomato puree. What would be good to add to make it thinner without adding back the water that was drained as it tasted alittle acidy. I was thinking maybe a good wine but i dont want to cook the crushed tomatoes and i think wine without cooking down would give it a strong alcohol smell/taste. And i think olive oil would make it too oily.

I know if i drained less out would work, but its like if i know it can be removed i want to remove all the acidic liquid i can. If it had flavor i would leave it, but all it taste like is acidy water.

Title: Re: Classico Tomato Sauce
Post by: Pete-zza on December 12, 2011, 02:50:14 PM
I know if i drained less out would work, but its like if i know it can be removed i want to remove all the acidic liquid i can. If it had flavor i would leave it, but all it taste like is acidy water.

FeChef,

You might just try adding a good quality water, like spring water, to the drained tomatoes. Professionals who use heavy or concentrated canned tomato products mostly just add tap water to the tomatoes to get the consistency they want for their sauces.

Peter
Title: Re: Classico Tomato Sauce
Post by: chickenparm on December 12, 2011, 04:09:10 PM
Fe,

You can also add some tomato puree to thicken it back up some.That might just waste a can if you're not going to use much of it,but I have done it before.I would also add some of the puree with cans of whole tomatoes I crushed and drained myself.Makes for a excellent sauce base.

Title: Re: Classico Tomato Sauce
Post by: FeCheF on December 13, 2011, 09:50:16 AM
FeChef,

You might just try adding a good quality water, like spring water, to the drained tomatoes. Professionals who use heavy or concentrated canned tomato products mostly just add tap water to the tomatoes to get the consistency they want for their sauces.

Peter
Its crossed my mind to use spring water but i figured if i was adding something, i would try something with flavor. I really wanted to add some Chianti wine and make a marinara but i didnt want to cook it down.



Fe,

You can also add some tomato puree to thicken it back up some.That might just waste a can if you're not going to use much of it,but I have done it before.I would also add some of the puree with cans of whole tomatoes I crushed and drained myself.Makes for a excellent sauce base.



Problem there is i would have to waist a 28oz can of classico heavy tomato puree because it would be a disgrace to use another brand that sells smaller size cans.
Title: Re: Classico Tomato Sauce
Post by: chickenparm on December 13, 2011, 04:47:35 PM
Folks,

I opened another 28 oz can of classico crushed tomatoes today.I tasted it straight from the can and it was as always,excellent.I did notice it looks a bit watery as well.

I emptied the entire contents into a strainer and let it strain for maybe 35-40 minutes.When done, 5.1 ounces of water had drained out of it.
That is about 2/3 cup according to my container.The sauce is now the consistency I like to use.

I will do another test on the peeled ground tomatoes sometime this week.I recall it being a bit watery and want to see how much is going to be needed straining out of the next can.
 :)




Title: Re: Classico Tomato Sauce
Post by: FeCheF on December 14, 2011, 04:57:46 PM


I will do another test on the peeled ground tomatoes sometime this week.I recall it being a bit watery and want to see how much is going to be needed straining out of the next can.
 :)





Funny, every can of peeled ground i opened was thicker then the two cans of crushed ive used so far.

I was thinking instead of using water to thin it out, what about putting vegetables in a blender and squeezing out the juice like onions,celery,carrots, or green peppers.
Title: Re: Classico Tomato Sauce
Post by: chickenparm on December 14, 2011, 09:18:27 PM
Funny, every can of peeled ground i opened was thicker then the two cans of crushed ive used so far.

I was thinking instead of using water to thin it out, what about putting vegetables in a blender and squeezing out the juice like onions,celery,carrots, or green peppers.

Fe,

That sounds really good!

Thanks for telling me of your experience with peeled ground tomatoes.I have only used one can.It did pool some water on one of the pies I made with it.Im trying to think back,but I believe it was not as bad as the crushed.I had alot of water pooling in the middle with the crushed not drained.That was yucky.

I will drain and weigh the water for the peeled ground,to compare to the crushed,before I use it.That said,I really enjoy using the classico.If they add a bit more water than other products,that is OK,it can easily be simmered for a pasta sauce as well.I know its not intended to be for pizza alone,so draining a can of some water is no big deal to do to make a pizza sauce.
 :)

Title: Re: Classico Tomato Sauce
Post by: FeCheF on December 14, 2011, 09:43:01 PM
Fe,

That sounds really good!

Thanks for telling me of your experience with peeled ground tomatoes.I have only used one can.It did pool some water on one of the pies I made with it.Im trying to think back,but I believe it was not as bad as the crushed.I had alot of water pooling in the middle with the crushed not drained.That was yucky.

I will drain and weigh the water for the peeled ground,to compare to the crushed,before I use it.That said,I really enjoy using the classico.If they add a bit more water than other products,that is OK,it can easily be simmered for a pasta sauce as well.I know its not intended to be for pizza alone,so draining a can of some water is no big deal to do to make a pizza sauce.
 :)



Yeah even if you have to drain out 8oz out of 28oz that still leaves 20oz of really good tomato. And when you think of it, $1.78 for 20oz vs any jar of pizza sauce, you cant beat the price.
Title: Re: Classico Tomato Sauce
Post by: PizzaEater101 on December 16, 2011, 06:30:21 PM
A few months ago I noticed that the local Walmart started carrying the Classico line so I decided to try.  I tried the Classico crushed tomatoes.  Really liked it.  I then tried the one that said ground tomatoes.  The crushed can had on the ingredients that they are unpeeled and the ground said pealed.  Of the two I preferred the crushed unpeeled.  I have to do a side by side to determine why exactly but I think the taste was better from the crushed.  Why do I say "think"? Because I made these batches weeks apart and did not do an a/b comparison but from memory I think I like the Classico crushed better than the ground unpeeled.

Funny enough, unlike Bill (chickenparm), I did not have a pooling issue or too watery.  Bill, I am glad you are able to get it at your Walmart so we could compare notes.  I told you about these Classico cans about couple of weeks before your Walmart carried them.  Glad you were able to get them soon after because I always love hearing about your experiments and results.  So far you have not blown up the lab (kitchen)!  :-D. This might seem strange because I blended it up in the blender along with the ingredients for the Luigi pizza sauce that Peter gave us the percentage for the 28 oz can size, then I thought that I wanted it a bit thinner so I added 10 tablespoons of water. I did so, one spoon after another until I liked it.   I tried this with the ground tomatoes unpeeled but added 12 spoons of water.  Funny enough I don't think that after mixing it in the blender and adding water to it it was too wet or watery or caused a pool in the pizza.

The funny thing is once I mixed it up in the blender it seemed to thicken up the crushed tomatoes a bit.  Not sure why but it did.  Try that Bill and see if that prevents the pooling so you don't need to drain out water.

Please see my thread on Pomi tomatoes.  If any of you know about this stuff please contribute to the discussion. So far one taker.  Thanks -

http://www.pizzamaking.com/forum/index.php/topic,16797.0.html
Title: Re: Classico Tomato Sauce
Post by: chickenparm on December 16, 2011, 06:40:35 PM
Hi James,

Thanks for sharing your story and experience.I am enjoying being able to buy these cans locally,since no one else for 30+ miles carry anything as good.Yeah,everyone sells Hunts,Del Monte,Red Gold and others,but those brands are gross compared to these.

When I can eat the sauce straight from the can,I know its gonna be good.
 8)

Its possible that maybe some of the cans going across the country might have a bit more water than others.Maybe they were made at different times.So far they have been a bit too watery for me to use,but Im glad to hear its not always the case.

Will keep you all posted with my findings over time as well.

 :)









Title: Re: Classico Tomato Sauce
Post by: chickenparm on December 16, 2011, 08:04:15 PM
Hey Folks,

I decided to go ahead and do an experiment.I opened the 28 ounce Classico Peeled Ground tomatoes.

Straight from the can,it is alot like 6 in 1's,and when I strained the water,I got maybe 2 ounces after it sat for half an hour,and the water was a thick red color.Looked more like puree escaped the strainer that any water.

I do not recommend draining these tomatoes.After just 2 ounces loss of puree/water,it became a bit too thick or pasty when mixing the remaining back together.Heck,this might need a little water added for some applications.James,If this is what you used,then YES,I agree,it may need some water if its too thick out of the can.

See,when I drained the Classico crushed tomatoes,I got a lot of water out of it,and most of it was clear and barely any red was coming out with it.This is the can I had trouble with water pooling without straining.The Peeled ground tomatoes are indeed much thicker.
 8)
Also,You can hear it too,before you open a can.Shake the cans and the crushed sounds alot more watery inside than the peeled ground tomatoes do.

Just wanted to pass this along.

 :)

Title: Re: Classico Tomato Sauce
Post by: Mmmph on December 16, 2011, 10:31:00 PM
28 ounce Classico Peeled Ground Tomatoes effin' rock!
Title: Re: Classico Tomato Sauce
Post by: dmcavanagh on December 24, 2011, 07:59:33 PM
I was in Walmart today and picked up a can of the Classico crushed tomatoes (the first time they've been available). I will compare them to a can of 6 in 1's on my next pizza night. Fingers crossed they will be as good, I can only get 6 in 1's through mail order. As a little extra for all you tomato testers, I have also found that Scalfani, Pastosa, and Pastene are all excellent crushed tomatoes. You won't be disappointed with any of these.
Title: Re: Classico Tomato Sauce
Post by: chickenparm on December 24, 2011, 10:13:49 PM
I was in Walmart today and picked up a can of the Classico crushed tomatoes (the first time they've been available). I will compare them to a can of 6 in 1's on my next pizza night. Fingers crossed they will be as good, I can only get 6 in 1's through mail order. As a little extra for all you tomato testers, I have also found that Scalfani, Pastosa, and Pastene are all excellent crushed tomatoes. You won't be disappointed with any of these.

Good to know! Let us know if you have any trouble with a bit of water or Not with the crushed version.

Btw,the Classico peeled ground tomatoes are closer to 6 in 1's than the crushed is,at least,that was my observations of it.
The Scalfani, Pastosa, and Pastene cans,I cannot find them in any stores around here.Hope to try them someday though.
 8)



Title: Re: Classico Tomato Sauce
Post by: dmcavanagh on December 24, 2011, 10:54:56 PM
@chickenparm

Many brands seem to be very regional. Pastene's are based in MA, Scalfani's come out of NJ, and Pastosa is from Brooklyn, NY. Don't know where you are located, so finding them may be a problem.
Title: Re: Classico Tomato Sauce
Post by: dmcavanagh on December 26, 2011, 03:37:14 PM
I now have both the Classico crushed tomatoes and the ground peeled tomatoes. Next time I make pizza I will open both along side a can of 6-in- 1's for comparison. I will repost back, hopefully with a picture as soon as I am able.
Title: Re: Classico Tomato Sauce
Post by: norma427 on December 30, 2011, 06:40:27 PM
Our local Walmart now has the Classico crushed tomatoes.  For a can of Classico crushed tomatoes it was 1.58.  For the can of 6 in 1 at Bova Foods it was 2.25.  I am anxious to try the Classico crushed tomatoes.

Norma
Title: Re: Classico Tomato Sauce
Post by: scott123 on December 30, 2011, 06:50:11 PM
My Walmart doesn't carry these.

I'm curious, does anyone know of any major NE supermarket chain that carries peeled ground tomatoes in reasonable (28 oz. or smaller) sizes? I've scoured most of my local supermarkets, but not all, and, although I'm pretty sure I can get ground peeled from my pizzeria distributor (where I get my flour), the can is huge.
Title: Re: Classico Tomato Sauce
Post by: finfan on December 30, 2011, 09:35:10 PM
Norma
 My local Walmart carries both the Classico crushed tomatoes and the peeled ground tomatoes. I have tried both and found the peeled ground tomatoes to be a bit thicker and (in my opinion) a bit tastier. Same price as you $1.58 per can. I can't find anything negative about them. Great flavor, Great price, easily acquired.
Title: Re: Classico Tomato Sauce
Post by: norma427 on December 30, 2011, 09:55:12 PM
Norma
 My local Walmart carries both the Classico crushed tomatoes and the peeled ground tomatoes. I have tried both and found the peeled ground tomatoes to be a bit thicker and (in my opinion) a bit tastier. Same price as you $1.58 per can. I can't find anything negative about them. Great flavor, Great price, easily acquired.


finfan,

Thanks for telling posting that your local Walmart carries both the Classico crushed tomatoes and the peeled ground tomatoes.  I didnít go to Walmart today, but my one daughter did.  I just told her if they now stock the Classico crushed tomatoes to pick me up two cans to try.  The Walmart she went to is a Super Walmart store.  When I find time, I sure will see if they also stock the Classico peeled ground tomatoes.  Thanks for posting that the Classico peeled ground tomatoes are a bit thicker and a bit tastier.  :)

Norma
Title: Re: Classico Tomato Sauce
Post by: chickenparm on December 31, 2011, 12:28:11 AM
finfan,

Thanks for telling posting that your local Walmart carries both the Classico crushed tomatoes and the peeled ground tomatoes.  I didnít go to Walmart today, but my one daughter did.  I just told her if they now stock the Classico crushed tomatoes to pick me up two cans to try.  The Walmart she went to is a Super Walmart store.  When I find time, I sure will see if they also stock the Classico peeled ground tomatoes.  Thanks for posting that the Classico peeled ground tomatoes are a bit thicker and a bit tastier.  :)

Norma

Norma,

If you see my post of #24 again,I noted the peeled ground tomatoes are much thicker.I like these alot better than the crushed version,mainly because of the crushed having a bit more water.Let us know what you experiments show.

 :)
Title: Re: Classico Tomato Sauce
Post by: norma427 on December 31, 2011, 08:51:55 AM
Norma,

If you see my post of #24 again,I noted the peeled ground tomatoes are much thicker.I like these alot better than the crushed version,mainly because of the crushed having a bit more water.Let us know what you experiments show.

 :)

Bill,

Thanks for reminding my about your post where you noted that the peeled ground tomatoes are thicker. Sorry, I forgot about your post.  :-[ I think if Steve and I have time Tuesday we are going to do a taste comparison, with other taste testers too.  Steve gave me the other ingredients he adds to his 6 in 1 and how he uses Novemberís extraction method with the spices and water in the microwave.  I donít have all the dried spices he adds, but if I find time will buy them for the test.  I know Steveís sauce with 6 in 1 is very good, because I have tasted it plain and on his pizzas many times.  I just have to figure out what amount of spices to add, because Steveís uses big cans of 6 in 1 when he mixes his pizza sauce, and I am only using the small cans of Classico and 6 in 1.  Since I am not good with figuring out that stuff, hopefully I will get everything right.  ::)

Norma
Title: Re: Classico Tomato Sauce
Post by: PizzaEater101 on December 31, 2011, 03:08:10 PM
Norma, I am anxious to hear about your results of using the Classico products.  Thanks in advance for the results you are going to post of your experiments.
Title: Re: Classico Tomato Sauce
Post by: dmcavanagh on December 31, 2011, 03:39:19 PM
My belated Christmas gift to pizzamakers   http://thekrazycouponlady.com/2011/10/13/save-0-55-on-classico-canned-tomatoes-plus-walmart-scenario/
Title: Re: Classico Tomato Sauce
Post by: dmcavanagh on December 31, 2011, 06:11:36 PM
Today I discovered Classico whole pear tomatoes w/basil, Classico heavy puree, and Classico tomato sauce. Also, 14 oz. glass jars of Classico "traditional pizza sauce", all at a local Walmart.
Title: Re: Classico Tomato Sauce
Post by: chickenparm on December 31, 2011, 06:36:12 PM
DM,I tried a can of the whole pear tomatoes w/basil and it was very good.I added those into a sauce I was making to give it more tomato bites.I have not seen a few others that have been listed.I hope my store sells them,maybe they were sold out the day I got the other stuff.

Title: Re: Classico Tomato Sauce
Post by: PizzaEater101 on December 31, 2011, 06:43:20 PM
My belated Christmas gift to pizzamakers   http://thekrazycouponlady.com/2011/10/13/save-0-55-on-classico-canned-tomatoes-plus-walmart-scenario/

Thanks so much for the coupon.  Much appreciated!
Title: Re: Classico Tomato Sauce
Post by: Tscarborough on December 31, 2011, 07:28:35 PM
I bought a can of every type Classico they had last night.  I will try them tomorrow.
Title: Re: Classico Tomato Sauce
Post by: dmcavanagh on December 31, 2011, 07:31:58 PM
@chickenparm, it seems as though my local Walmart store is adding product from this line in an ongoing process. At first they just had the crushed and ground tomatoes, and today I saw the whole pear and the puree. FYI, the jars of pizza sauce were not with the other tomato products, but rather in a seperate area where they sell pre-packaged pizza shells, other pizza sauces and the famous Chef-Boy-Ar-Dee pizza kits.
Title: Re: Classico Tomato Sauce
Post by: norma427 on December 31, 2011, 09:35:59 PM
My belated Christmas gift to pizzamakers   http://thekrazycouponlady.com/2011/10/13/save-0-55-on-classico-canned-tomatoes-plus-walmart-scenario/

dmcavanagh,

Thanks so much for the belated Christmas gift!  :)  I printed some coupons out.

Norma
Title: Re: Classico Tomato Sauce
Post by: chickenparm on January 01, 2012, 09:00:53 PM
I went to wally world and picked up a few cans of more classico products.They had the puree available so I was glad to try another product soon.I wasnt able to print out the coupons because the printer has been dead for a while now.
 :-D

But at 1.78 a can,it was still cheap enough.I hope the puree makes a great pizza sauce base.
 8)



Title: Re: Classico Tomato Sauce
Post by: Tscarborough on January 02, 2012, 02:45:51 AM
I used the crushed tomato tonight straight from the can with Italian spice sprinkled on prior to cheese.  Excellent taste, color, and texture.
Title: Re: Classico Tomato Sauce
Post by: PizzaEater101 on January 02, 2012, 01:19:59 PM
I used the crushed tomato tonight straight from the can with Italian spice sprinkled on prior to cheese.  Excellent taste, color, and texture.

I am with you that they taste great right out of the can.  I added spices to mine, the recipe from the Luigi discussion and honestly it was good with the added spices but I think it was every bit as good without the adding of spices.  I am going to make some pizza next time with the tomatoes right out of can and see how it turns out and also make some with some Italian spice as you added to yours prior to the cheese. 

Title: Re: Classico Tomato Sauce
Post by: PizzaEater101 on January 03, 2012, 03:58:15 PM
Was running errands today and stumbled upon a Walmart.  It's not the one I normally go to.  So I check out the tomato products and they had the Classico Ground Tomato but not the Classico Crushed Tomato.  The Walmart I normally go to has the Ground and Crushed. No worries, I am not making pizza anytime soon but just had to look while I was there.  They had the Classico Pizza Sauce.  Bought a bottle just out of curiosity.  Has a long shelf life and won't make any pizza for a couple of weeks so it will last way beyond that.   I do love the DiNapoli that Tinroof mentioned.  I have to do a side by side comparison of the Classico Crushed, Classico Ground, and the DiNapoli to see which is the best for me. 
Title: Re: Classico Tomato Sauce
Post by: PizzaEater101 on January 05, 2012, 03:31:29 PM
I went to Costco Business Center and they carry 6 in 1, they carry 7/11, they carry Full Red Pizza Sauce already prepared, they sell the Full Red Tomatoes.  They sell so many good choices.

So I have been reading this discussion and am I right in understanding that the Classico Crushed and/or Ground are so good that there is no need for the 6 in 1, 7/11, Full Red products?  I just have not tried any of the products, only Classico so I am not sure.  I rather have a 28 oz can to deal with than a giant can like the others.   But taste is important too so that's why I need to know.  What I am getting at what do you guys think?  There has been some discussion but what is the definitive answer?


Thanks,


James
Title: Re: Classico Tomato Sauce
Post by: dmcavanagh on January 05, 2012, 04:51:33 PM
James

I have Classico in puree, crushed, and peeled ground. I will be making pizza this weekend and will open all three along with a can of 6 in 1's. I'm gonna taste test straight from the can, then use them on pizza. I'll report back at this thread early next week. If they win this taste test, then I'll put them up against some stiffer competition! >:D
Title: Re: Classico Tomato Sauce
Post by: PizzaEater101 on January 05, 2012, 05:43:02 PM
James

I have Classico in puree, crushed, and peeled ground. I will be making pizza this weekend and will open all three along with a can of 6 in 1's. I'm gonna taste test straight from the can, then use them on pizza. I'll report back at this thread early next week. If they win this taste test, then I'll put them up against some stiffer competition! >:D

Thanks for the upcoming taste test and results. I look forward to this.  By the way, I opened the bottle of Classico Pizza Sauce I got from WM recently and it taste good out of the jar.  I know we are all Do It Yourselfers here so we mainly make our own sauce but I had to try it and it's really good.  Not making a pizza soon so I don't know how it will taste.  I should make one soon tho because even refrigerated it will go bad soon enough.  
Title: Re: Classico Tomato Sauce
Post by: dmcavanagh on January 05, 2012, 06:49:35 PM
PizzaEater101

I also have a jar of the Classico pizza sauce. Thanks for the update. It's always good to have an "emergency" jar of good sauce around, "just in case". Maybe I'll include that in my taste test this weekend.
Title: Re: Classico Tomato Sauce
Post by: chickenparm on January 05, 2012, 06:58:05 PM
I bought the Jar of classico pizza sauce and tossed it out.Just not my liking for pizza.I dont even like their pasta sauces either.Heck,I dont like much jar sauces anymore these days.The more I make sauces at home,the more disgusting the jars seem to become.
 :-D

I do love their crushed,ground,and whole pear tomatoes though.

 8)


Title: Re: Classico Tomato Sauce
Post by: dmcavanagh on January 05, 2012, 07:13:38 PM
chickenparm

 Can you give us anything to compare the Classico's to. What other tomatoes have you used and how do Classico's compare to your "go to" brand. Inguierring minds , and pizza eaters want to know!
Title: Re: Classico Tomato Sauce
Post by: chickenparm on January 05, 2012, 07:22:26 PM
chickenparm

 Can you give us anything to compare the Classico's to. What other tomatoes have you used and how do Classico's compare to your "go to" brand. Inguierring minds , and pizza eaters want to know!

Are you asking more about premade jar sauces or just the canned products?
Title: Re: Classico Tomato Sauce
Post by: dmcavanagh on January 05, 2012, 07:48:55 PM
Your go to canned tomatoes.
Title: Re: Classico Tomato Sauce
Post by: chickenparm on January 05, 2012, 09:28:24 PM
While 6 in 1's are preferred,they are not available locally to me like the other store cans are.

Classico canned tomatoes are so far the best ones I can find locally.I have tried many different store brands,like Hunts,DelMonte,Red Gold,Contadina,Furmano's,and they all do not measure up like Classico does straight out of the can.I even tried the generic store name brands,and they were not good either.

Keep in mind there are alot of brands I have never tried nor heard of.I'm focusing mainly about what I can find in a local food store.Where I live,its basically not much to choose from.

I enjoy Cento products,but some of the cans cannot be purchased locally.I have to drive a 60 mile round trip to purchase them or 6 in 1's.I have also tried Primo Guisto and Bonta sauce in the large cans,but not overly impressed with them.Those too,are not available locally.

My basic pick would be something like this order.

6 in 1's,Classico ground/or crushed tomatoes,Cento(depends what I buy),Walmarts GV Crushed tomatoes.

These all make a very good tasting sauce base for me and taste good out of the can.Our walmart is bringing in new cans of Centos and I want to do another comparison test soon.










Title: Re: Classico Tomato Sauce
Post by: dmcavanagh on January 06, 2012, 05:58:07 AM
Thanks @chickenparm for the rundown. I'm always on the lookout for new tomatoes to try. I know how you feel having limited options, until recently is was that way for me also. Seems as though recently there has been a vast increase in the number of brands available. Most of the common grocery store brands boarder on being crap. Be glad you have access to 6 in 1's and Cento products, both are very acceptable. Glad to hear you like the Classico's, being in Walmart is sure to make them popular. If you have an Italian import store near you, be sure to check and see what they have available. However, don't be fooled into the belief that Italian tomatoes are superior, they are not. Ask a clerk for some endorsements of some domestic tomatoes they may carry.
Title: Re: Classico Tomato Sauce
Post by: PizzaEater101 on January 06, 2012, 10:47:51 AM
I bought the Jar of classico pizza sauce and tossed it out.Just not my liking for pizza.I dont even like their pasta sauces either.Heck,I dont like much jar sauces anymore these days.The more I make sauces at home,the more disgusting the jars seem to become.
 :-D



 8)




I tried some more of the Classico Pizza sauce in a jar and well, I thought it was just okay.  Initially I thought that it was pretty good but the more I tried it the more I thought it was a bit strong and overpowering. 

Now comparing it to other jarred pizza sauces I tried and thought it was better.  It's not as good as some canned sauce I got that was from Italy but I can't recall the name of that brand and it's not nearly as good as Sbarro sauce.  I know some here, not you Bill, but I know some people would cringe at the thought of Sbarro sauce but actually it's my favorite non-home made sauce.  Just it's not easy to obtain.   I know you like it too Bill. 

So I will make a pizza with this stuff and compare and see how it taste.   I will probably just stick to DiNapoli or Classico crushed tomatoes rather than buy the Classico jarred pizza sauce again.
Title: Re: Classico Tomato Sauce
Post by: chickenparm on January 06, 2012, 12:14:49 PM
DM,
No Italian markets or delis around here.I miss living in NY at times,they were all over the place.Then again,I would not have tried to learn to make pizza had I still lived in NY.Moving away,led me to here and all of you good folks to learn from.

James,
I wish I could buy a can of sbarros sauce but not going to happen here.I do love their marinara sauce they pour into a small dipping cup if you ask for it.(Not the sealed up packages)

I'm still learning to make sauce.I wish I knew how to make the best,but no one to teach me.Trial and error is slow going.That said,I must be doing something good at times,because even my wife wont touch the jar sauces anymore for pasta,chickenparm,ravioli or etc,she wants me to simmer some up fresh instead.
 :)



Title: Re: Classico Tomato Sauce
Post by: dmcavanagh on January 06, 2012, 12:41:51 PM
chickenparm

Pizza sauce and sauce for pasta are really two different animals. Pasta sauce (or gravy as some like to call it) is slow cooked for hours to develop rich, concentrated flavors. Pizza sauces are best when just lightly cooked, you want to keep the tomatoes tasting a bit more fresh and natural. Kenji at the SLICE section at seriouseats.com has his version of a sauce for NY style pies. I've made it and it's good, my only quam is that I'm not a big fan of onion in any red sauce.
Title: Re: Classico Tomato Sauce
Post by: PizzaEater101 on January 06, 2012, 01:25:02 PM
Bill, at Costco Business they have Stanislaus Full Red Marinara sauce.  I started a discussion in the other folder about it but no opinions posted yet.  I am curious how their Marinara is?  Here is a link to their sauce but not picture.

http://www.costco.com/Browse/Product.aspx?Prodid=11710359&whse=BD_563&Ne=4000000&eCat=BD_563|11121|11947|88306&N=4047610&Mo=14&No=6&Nr=P_CatalogName:BD_563&cat=88306&Ns=P_Price|1||P_SignDesc1&lang=en-US&Sp=C&hierPath=11121*11947*88306*&topnav=bd

I agree the Sbarro Marinara is great.  I wish I could make some from scratch sort of like the Sbarro marinara. 
Title: Re: Classico Tomato Sauce
Post by: chickenparm on January 06, 2012, 01:35:19 PM
chickenparm

Pizza sauce and sauce for pasta are really two different animals. Pasta sauce (or gravy as some like to call it) is slow cooked for hours to develop rich, concentrated flavors. Pizza sauces are best when just lightly cooked, you want to keep the tomatoes tasting a bit more fresh and natural. Kenji at the SLICE section at seriouseats.com has his version of a sauce for NY style pies. I've made it and it's good, my only quam is that I'm not a big fan of onion in any red sauce.

Thanks DM, Yes,I am aware of the differences.I have been simmering my pasta sauces for 3+ hours and love it.

Funny,I too,am not a fan of onions in the sauce.I never use it for pizza.When making pasta sauces,I might add a very little onion powder,but thats all.

There is a pizza shop I used to visit,good pizza but too many onions in the sauce.Only place If I eat their pizza,Im burping non stop all day from lunch time.I stopped going there because of that.
:-D


Title: Re: Classico Tomato Sauce
Post by: chickenparm on January 06, 2012, 01:39:04 PM
James,

Thanks for posting that link.We do not have a Costco nearby so it would have to be mail order.

I will mail order some of those products eventually.I want to try the other cans from Stanislaus and Escalon sometime.
 :)


Title: Re: Classico Tomato Sauce
Post by: PizzaEater101 on January 07, 2012, 01:57:00 PM
Made some pizza with the Classico Pizza Sauce.   Thought it was pretty good stuff.  I would rather just use the Crushed Tomatoes rather than the pre-made sauce but for those who don't make their own sauce this stuff worked out pretty good. 
Title: Re: Classico Tomato Sauce
Post by: dmcavanagh on January 07, 2012, 02:09:50 PM
PizzaEater101

I have a can of 6 in 1's and a can of Classico peeled ground tomatoes sitting on the counter right. Tonight when I make pizza I'll open both and I'll have at least 3 people compare the two. I'll report back here tomorrow with at least a written report, will post picture if possible. These two products should be essentially the same consistency, we'll see about taste. In the future I will compare Classico crushed tomatoes with not only the best of the above, but also against some other top notch crushed tomatoes.
Title: Re: Classico Tomato Sauce
Post by: PizzaEater101 on January 07, 2012, 03:09:45 PM
PizzaEater101

I have a can of 6 in 1's and a can of Classico peeled ground tomatoes sitting on the counter right. Tonight when I make pizza I'll open both and I'll have at least 3 people compare the two. I'll report back here tomorrow with at least a written report, will post picture if possible. These two products should be essentially the same consistency, we'll see about taste. In the future I will compare Classico crushed tomatoes with not only the best of the above, but also against some other top notch crushed tomatoes.

dmcavanagh, I am anxiously awaiting your report on the two products.  I am so tempted to buy 6 in 1s because they are easily purchased locally but the can is giant and I don't need that much so if the Classico holds up to 6 in 1s I will stick to 6 in 1s since the can is much smaller volume.

Thanks
Title: Re: Classico Tomato Sauce
Post by: dmcavanagh on January 07, 2012, 03:25:57 PM
PizzaEater101

I hear you on the big cans, I have some primo stuff in big cans and I hate to open them. I know some will disagree, but tomatoes are never the same once you freeze them IMO. They seem to seperate and as always a bit watery after freezing. Disagree if you wish, but that's my experience.
Title: Re: Classico Tomato Sauce
Post by: dmcavanagh on January 07, 2012, 10:24:42 PM
OK, here goes. I don't have pictures yet, but tonight I opened a can of 6-in 1 all purpose ground tomatoes along side of the new Classico peeled ground tomatoes. Just for FULL DISCLOSURE, my 6 in 1's had a "best by" date of 09-10-11, while the Classico's were 08-07-13. So, the 6 in 1's were slightly beyond their "best by" date. A careful examination of the cans info reveals that the 6 in 1's are unpeeled tomatoes while the Classico's are peeled tomatoes. Other than that fact, the ingredients read as identical.On opening the cans, the tomatoes appear identical in consistency, well ground with just a slight amount of seperation of tomatoes and liquid. No citric acid or preservatives are added to either. The color of the 6 in 1's were just ever so slightly darker, barely noticeable, probably due to the age factor I mentioned above. My son and I both took small samples  from both. The samples were taken from the center of the cans after they had each been well stirred. We both agreed that the Classico were slightly preferred, we both detected a slightly sweeter taste. The difference was slight, but noticeable. Again, the age factor of the 6 in 1's might have played a part. The tomatoes were very good, surely worth topping any pie. Once upon a time I was sold on 6 in 1's being the best ground/crushed style tomato on the market, but over time I have found better tomatoes. SO, Classico's are a very good tomato, every bit as good as 6 in 1's and now much cheaper and more accessable as you can find them in most Walmarts. I combined the two open 28oz. cans and added garlic, oregano, fresh ground black pepper and a little salt and spread the uncooked tomatoes on two NY style cheese pizzas. The pies were very good, the tomatoes were tangy and bright tasting. All that said, I have a few other brands that I prefer over these. These will not disappoint, they may well be much better then whatever you are presently using. The are much better then any other brands that Walmart sells.
Title: Re: Classico Tomato Sauce
Post by: PizzaEater101 on January 08, 2012, 02:59:24 PM
dmcavanagh, thank you very much for your review and comparisons.   You are very helpful in this topic.  The only 6 in 1 that I can get is a giant can, so seeing that you find the Classico even better then I feel good having only to buy the Classico that is 28 oz not a monster can.  I agree with your other post about freezing tomatoes.  Something happens to them and I prefer not to freeze, therefore I am good with the Classico since it's a small can, only 28 oz and I can use it all without having to try to freeze it to save it like I would a giant can of 6 in 1.

You mention that the 6 in 1 are unpeeled and the Classico Ground are peeled.  If you get the Classico Crushed tomatoes they are unpeeled unlike their ground which as you noted are peeled.  

I forgot if you ever mentioned here or any other thread if you tried DiNapoli, if that is available in your area.  Tinroofrusted, a member here turned me onto DiNapoli. They are really good too.  Not sure which I prefer, one day I need to compare Classico Crused to DiNapoli Crushed.  

Of the two, Classico Ground or Classico Crushed I did prefer the Crushed but I didn't do a side by side, I went from memory.  I need to do a side by side a/b comparison to be sure tho.  

I felt that the Classico Crushed and the DiNapoli are so good I would have made a great pie, maybe even better if I didn't add any spices and just used out of the can.

You added spices to your tomato mix but curious if you think that if you had just put the tomatoes out of the can on a pie would it have been really good or do you feel you needed the spices added to it?

Ever try 7/11 or Full Red tomatoes for pizza, too?

Thanks again for your review and comparison of the two.  
Title: Re: Classico Tomato Sauce
Post by: dmcavanagh on January 08, 2012, 03:28:00 PM
PizzaEater101

I did add spice to mine, I like garlic and oregano on my NY style pies, but we tasted the tomatoes BEFORE the spices were added. I am not able to get DiNapoli where I live, have never seen them in the market place. I've tried 7/11, but it was years ago. I must not have been overly impressed because I never bought them again. I can get Full Red, but never have. I will try the Classico crushed tomatoes on my next pizza night. I may even compare them to my present "go to" crushed tomatoes, Sclafani crushed tomatoes. I'll give an update.
Title: Re: Classico Tomato Sauce
Post by: Tscarborough on January 08, 2012, 04:01:50 PM
I am making spaghetti today and used the Classico peeled tomatoes with basil.  Side by side with a can of HEB tomato sauce, they tasted great.  Not salty, no citrus hint, and no tinny flavor at all.  Thumbs up.
Title: Re: Classico Tomato Sauce
Post by: norma427 on January 09, 2012, 07:14:26 PM
I purchased the three cans of Classico tomato products and am going to have taste testers test them all tomorrow against 6-in-1s.  I am first going to have the test testers taste the Classico tomato products and the 6-in-1s right out of the can before I add any spices or herbs.  I am not sure if I will add any spices or herbs to the products, but might add the same amount of spices and herbs, before the sauces are baked on pizzas.

Norma
Title: Re: Classico Tomato Sauce
Post by: dmcavanagh on January 09, 2012, 07:19:56 PM
Norma

I'm anxious to get your feedback. I also plan on making sauce at the end of the week and will do the same test as you. When I used the tomatoes on pizza this past Saturday, I simply added garlic, oregano, pepper and salt to the tomatoes and spooned it on the dough. It was very tasty on my NY style pies.
Title: Re: Classico Tomato Sauce
Post by: norma427 on January 09, 2012, 07:44:19 PM
Norma

I'm anxious to get your feedback. I also plan on making sauce at the end of the week and will do the same test as you. When I used the tomatoes on pizza this past Saturday, I simply added garlic, oregano, pepper and salt to the tomatoes and spooned it on the dough. It was very tasty on my NY style pies.

Dave,

Glad to hear your are going to do the same test as I am.  ;D What kind of garlic did you use in your sauce?  I will weigh out any extra ingredients I add.  Your ingredients added sound great!  Do you know how much extra ingredients you added for a 28 oz. can?

Norma
Title: Re: Classico Tomato Sauce
Post by: dmcavanagh on January 10, 2012, 05:39:53 AM
Norma

 Although I'm not a fanatic on exactness, I generally will add app. 1 teaspoon of dried oregano, 2-3 cloves of fresh garlic and salt and pepper in very modest amount to a 28oz. can of tomatoes. In a pinch I won't hesitate to use the dried minced garlic, Penzey's is just about as good as fresh garlic.
Title: Re: Classico Tomato Sauce
Post by: norma427 on January 10, 2012, 06:47:23 AM
Norma

 Although I'm not a fanatic on exactness, I generally will add app. 1 teaspoon of dried oregano, 2-3 cloves of fresh garlic and salt and pepper in very modest amount to a 28oz. can of tomatoes. In a pinch I won't hesitate to use the dried minced garlic, Penzey's is just about as good as fresh garlic.

Dave,

Thanks for telling me what you add to your 28 oz. can of tomatoes.  I know if will have leftover sauces today, so I just might add my microwaved garlic and spice blend to my Classico tomato products.  The microwaved garlic and spice blend I know can be frozen when put into a tomato sauce.  That way if I want to do more testing on the Classico tomato products I can do more tests.

Norma
Title: Re: Classico Tomato Sauce
Post by: dmcavanagh on January 10, 2012, 07:25:51 AM
Norma

I also have a can of Classico tomato puree. I'll include that in my test. I'll be anxious to see the difference in texture between the ground, crushed  and tomato puree. Also, I've never been crazy about whole tomatoes, so that will be interesting also. I love Sclafani crushed tomatoes, however their whole tomatoes are just meh! I have a theory about why, but we'll save that for a later date.
Title: Re: Classico Tomato Sauce
Post by: dmcavanagh on January 10, 2012, 07:30:37 AM
These are the Sclafani's I'm speaking of  http://www.sclafani.com/sclafani-crushed-tomatoes.asp
Title: Re: Classico Tomato Sauce
Post by: chickenparm on January 10, 2012, 01:30:59 PM
DM,
Thanks for the write up and info.I do agree,the classicos are a bit sweeter than 6 in 1's.That said,I was not sure because of the size of the cans.But good to hear Im not the only one that thought the same thing.

I also opened a can of puree and it was good,but very thick.No way to use it out of the can on a pizza.At least,not for me.

I was not sure what to do with it to make a sauce,so I just mixed it with another can of crushed tomatoes and spiced it up.It made a good sauce but I need to try it by itself.

Maybe next time I will add a little water to the puree alone to thin it down,spice it up and see how it makes a sauce on its own.





Title: Re: Classico Tomato Sauce
Post by: dmcavanagh on January 10, 2012, 03:10:36 PM
chickenparm

Seems that everyone agrees about the slight difference between the Classico's and 6-in 1's, I attribute it to the fact that the Classico's are without peels while the 6 in 1's have peels (which tend to add a bit of bitterness). Really can't go wrong with either.
Title: Re: Classico Tomato Sauce
Post by: PizzaEater101 on January 10, 2012, 08:40:34 PM
chickenparm

Seems that everyone agrees about the slight difference between the Classico's and 6-in 1's, I attribute it to the fact that the Classico's are without peels while the 6 in 1's have peels (which tend to add a bit of bitterness). Really can't go wrong with either.

DM, if I am not mistaken, the Classico Ground are peeled, that's right but the Classico Crushed are unpeeled, but I might be wrong. 
Title: Re: Classico Tomato Sauce
Post by: norma427 on January 10, 2012, 08:53:42 PM
Norma

I also have a can of Classico tomato puree. I'll include that in my test. I'll be anxious to see the difference in texture between the ground, crushed  and tomato puree. Also, I've never been crazy about whole tomatoes, so that will be interesting also. I love Sclafani crushed tomatoes, however their whole tomatoes are just meh! I have a theory about why, but we'll save that for a later date.

Dave,

I didnít get a chance to do the tests on the 3 Classico products today.  I became busy, so I will anxiously await your tests.  I will try to do the tests next week.

Norma
Title: Re: Classico Tomato Sauce
Post by: dmcavanagh on January 11, 2012, 06:00:01 AM
Norma
I'm making sauce either Thursday of Friday, I'll be checking out ALL the Classico's

PizzaEater101
Yes, I should have specified the ground tomatoes from Classico are peeled, whereas the similar ground 6 in 1's are unpeeled.
Title: Re: Classico Tomato Sauce
Post by: dmcavanagh on January 13, 2012, 03:51:22 PM
Today I opened a can of the Classico peeled ground tomatoes along side a can of the crushed tomatoes . To say there is any difference is really splitting hairs, they look and taste just about identical to me. If pressed to differentiate, I'd say the crushed were slightly "milder", but these are so similar I won't hesitate to interchange them for any purpose. I combined the two to make a light pasta sauce for tonights dinner of veal parm and penne pasta. :)
Title: Re: Classico Tomato Sauce
Post by: dmcavanagh on January 15, 2012, 07:56:18 AM
In my ongoing tests of canned tomatoes, tonight I will be comparing Classico crushed tomatoes to one of my favorites and my "go to" brand for pizza making, Sclafani crushed tomatoes. To the best of my knowledge, Sclafani packs using Jersey grown tomatoes, as opposed to the California tomatoes from most of the big pizza industry providers. I will report back early next week.  :-\
Title: Re: Classico Tomato Sauce
Post by: dmcavanagh on January 16, 2012, 04:46:38 AM
Classico v Sclafani
I compared both brands canned crushed tomatoes last night, both are excellent tomatoes. This really comes down to splitting hairs, but to try to differentiate I'd say the Classico's were slightly sweeter tasting, while the Sclafani were a little bolder, more pronounced flavor. The Sclafani were just a tad thicker in consistency, just slightly chunkier with a little less liquid. Either one is sure to please, I wouldn't hesitate using either as a pizza sauce right out of the can, or as the base for a cooked sauce.
Title: Re: Classico Tomato Sauce
Post by: norma427 on January 16, 2012, 08:22:46 AM
Tom,

Thanks so much for your recents reviews of the different tomato sauces!  :)

Norma
Title: Re: Classico Tomato Sauce
Post by: Tscarborough on January 16, 2012, 02:22:10 PM
I used the Classico tomato sauce last night.  I added some herbs, but not nearly as much salt and sugar as is usually needed to bring it into balance.  I hate Wally-world, but will hold my nose to get the Classico.
Title: Re: Classico Tomato Sauce
Post by: dmcavanagh on January 16, 2012, 03:03:27 PM
What I have been buying is NOT sauce, it's canned (28oz) tomatoes. They have crushed, ground , whole and puree, and what I've been talking about have been the crushed and peeled ground tomatoes. Classico sauce in the glass jars is a whole different product, not what I've been tasting and referrring to in this thread. I hope nobody has gotten confused on that, but I'm starting to think some have.
Title: Re: Classico Tomato Sauce
Post by: Tscarborough on January 19, 2012, 11:37:45 AM
Yep, I bought one of each and have used all but the whole peeled.
Title: Re: Classico Tomato Sauce
Post by: pizzburghr on January 19, 2012, 08:07:07 PM

    The Classico Peeled Ground Tomatoes have 1g. more sugar than 6n1 Ground Tomatoes.
                                                                                                                    Dave
Title: Re: Classico Tomato Sauce
Post by: norma427 on February 03, 2012, 08:46:38 PM
I havenít gotten around to doing the taste testing on the Classico products at market, but decided to open a can of Classico Heavy Duty Tomato Puree to try and use with a simple dinner tonight of Goulash, with just macaroni and Hamburg.  The taste of the Classic Heavy Duty Tomato Puree had a nice fresh tomato flavor right out of the can and was fairly thick.  It also was a little sweet tasting, for my palette. 

I simmered the Classico Heavy Duty Tomato Puree with some sautť onions and garlic, and added some other herbs.  As can be seen the color of the Classico Heavy Duty Tomato Puree changed colors after the slight simmering.  The sauce became darker and also much thicker.  I had even added water to the Classico Heavy Duty Tomato Puree before the simmer. 

I am not sure how this product would taste baked on a pizza.

I also got a can of Rienzi Crushed Peeled Italian Plum Tomatoes and Redpack Whole Peeled Tomatoes in thick puree at Walmart and will try taste testing them with the Classico products.

Norma
Title: Re: Classico Tomato Sauce
Post by: dmcavanagh on February 03, 2012, 08:59:51 PM
Norma

I was curious about the puree, I also have a can but haven't tried them yet. Glad you gave us your findings. I've tried the Rienzi tomatoes and they were TERRIBLE! Beware, they were by far the worst tasting tomatoes I have ever tried. Red Pack are very pedistrian, many better options available for the same price or less IMO. Let us know what you think!
Title: Re: Classico Tomato Sauce
Post by: norma427 on February 03, 2012, 09:20:13 PM
Norma

I was curious about the puree, I also have a can but haven't tried them yet. Glad you gave us your findings. I've tried the Rienzi tomatoes and they were TERRIBLE! Beware, they were by far the worst tasting tomatoes I have ever tried. Red Pack are very pedistrian, many better options available for the same price or less IMO. Let us know what you think!

Dave,

I also will be interested in what you think of your can of Classico Heavy Duty Tomato Puree.  Thanks for warning me about the Rienzi tomatoes.  :P I will see how the Red Pack tastes also.  I just thought I will pick them up while I was at Walmart.  I have so many cans of tomato products at market, we better soon get to the taste testing.  :-D

Norma
Title: Re: Classico Tomato Sauce
Post by: dmcavanagh on February 03, 2012, 09:31:52 PM
Norma

I'm gonna be with a bunch of pizza fanatics next weekend and I'm bringing several brands of canned tomatoes to do a taste test. Just "crushed" or "ground" will be included, have to keep it somewhat controlled. I'll report back on what the results are.
Title: Re: Classico Tomato Sauce
Post by: norma427 on February 04, 2012, 07:19:30 AM
Norma

I'm gonna be with a bunch of pizza fanatics next weekend and I'm bringing several brands of canned tomatoes to do a taste test. Just "crushed" or "ground" will be included, have to keep it somewhat controlled. I'll report back on what the results are.

Dave,

Good to hear you are going to be with a bunch of pizza fanatics next week and are going to do the taste test on several brands of canned tomatoes, with the Classico crush and ground included.  Doing the taste tests with different people is great, because each of us taste things in different ways. 

Have fun with you friends!  :)

Norma
Title: Re: Classico Tomato Sauce
Post by: communist on April 24, 2012, 02:21:19 PM
Just picked up a can of Classico peeled ground tomatoes at Walmart for 1.58.  Opened the can.  Looked just like Escalon 6 in 1, with perhaps a trace more water.  Tasted great, with perhaps a bit more sweetness.  I normally run my 6 in 1's thru my food mill - my daughter likes a smooth sauce.  I ran these thru my oxo food mill, and I had about 1/3 of discard I normally have with 6 in 1's.  Some peels and plenty of seeds.  Maybe I could even stop milling the tomatoes because they are peeled!  Will cook tomorrow on pizza, but the tomatoes look and taste great.  About half the price of shipped Escalon!  Thanks for the find guys!!!   Mark
Title: Re: Classico Tomato Sauce
Post by: dmcavanagh on April 24, 2012, 02:39:00 PM
Mark

Glad you like the Classico's, sure as hell can't beat the price, plus availability at most Walmarts. Don't hesitate to also try the crushed version, very nice sweet taste.
Title: Re: Classico Tomato Sauce
Post by: chickenparm on April 24, 2012, 11:26:09 PM
The crush version is great but has alot more water.Shake the cans and notice the difference.If I used the crush version I have to strain the water out of it.

 :)
Title: Re: Classico Tomato Sauce
Post by: PizzaEater101 on April 26, 2012, 06:36:10 PM
The crush version is great but has alot more water.Shake the cans and notice the difference.If I used the crush version I have to strain the water out of it.

 :)

Funny enough I did not have to strain the water out at all.  I have not made pizza in months but when I do again I will use Classico Crushed because it's my fave and I'll be looking for the water you mention. 

Even tho I am not making pizza just yet I did buy a can recently and much to my surprise the first can I picked up when I was shopping for Classico a couple of weeks ago was super light.  I was so surprised and then I shook the can and it was more than half empty.  I had to tell the worker there and he said thank you for bringing it to his attention.  No it was not partially opened and leaking, it was canned all wrong.  First time I never came across that.  I'd warn you guys about that but you guys will know from the weight or lack of weight that it is not totally full. Not sure how that can happen with all the automated machinery canning the stuff.
Title: Re: Classico Tomato Sauce
Post by: Shaklee3 on September 18, 2012, 01:15:16 AM
Norma, did you ever end up doing your taste test?
Title: Re: Classico Tomato Sauce
Post by: norma427 on September 18, 2012, 06:58:20 AM
Norma, did you ever end up doing your taste test?

Shaklee3,

No, I didnít do the taste tests yet with different Classico products and other tomato sauces.  Summer came and I was busy and I also did a lot of pizza experiments.  I still have lots of tomato products at market and probably will do the taste tests some rainy day.

Norma
Title: Re: Classico Tomato Sauce
Post by: Shaklee3 on September 22, 2012, 02:21:58 AM
I bought several cans of the crushed peeled at Walmart, and had them straight from the can on my first 00 pizza. Tasted great, but I'll add some spices next time.
Title: Re: Classico Tomato Sauce
Post by: Bert on September 25, 2012, 05:41:52 PM
I bought several cans of the crushed peeled at Walmart, and had them straight from the can on my first 00 pizza. Tasted great, but I'll add some spices next time.

I bought couple from Walmart too. Tasted great, I added 1 tbs dried basil, 1 tbs dried oregano, tbs extra virgin olive oil and 1tsp of minced garlic

Tasted great