Today’s Finds

[RHawthorne]

While I was down in Shipshewana Indiana at a cash and carry store called E&S sales that I go to once or twice a year, I found couple of very pleasing things. A #10 can of Sclafani tomatoes (which I thought I might never get the chance to try ) for a ridiculously low price, and something else I’m not even sure what to do with, but I’ll figure it out. For 69 cents per pack, it was worth grabbing a couple of packs and taking a chance. Any advice on that would be appreciated.

[foreplease]

This might interest you RE milling Sclafanis. I just posted it tonight. I hope and think you will love them.
https://www.pizzamaking.com/forum/index.php?topic=71505.msg684577#msg684577

[RHawthorne]

This might interest you RE milling Sclafanis. I just posted it tonight. I hope and think you will love them.
https://www.pizzamaking.com/forum/index.php?topic=71505.msg684577#msg684577

I remember looking at that post from Jon in Albany. I don't happen to own a food mill, and I'm not sure I really want to invest in one any time soon, but I have considered it. I just want to see what these taste like with minimal treatment first, because I've been hearing really good things about them for a long time. I don't know how to decipher the manufacturer's coding on the label, but hopefully the reason these are so cheap isn't because they're old.

[peetzabone]

I remember looking at that post from Jon in Albany. I don't happen to own a food mill, and I'm not sure I really want to invest in one any time soon, but I have considered it. I just want to see what these taste like with minimal treatment first, because I've been hearing really good things about them for a long time. I don't know how to decipher the manufacturer's coding on the label, but hopefully the reason these are so cheap isn't because they're old.

Is it common to put already crushed tomatoes through a food mill?

I'm a big fan of Sclafani and am on my third case of the 28oz cans from Amazon. $2 for a #10 can is ridonkulous! Great score.

I make a US-style pizza sauce from them: Drain water (there isn't too much to begin with) and then mix with fresh basil, fresh garlic, Penzy's pizza seasoning, black pepper, grated parm (for salt and funk) and then a little bit of red wine vinegar and some olive oil.

Some folks don't care for Sclafani because they find them too sweet. I can understand this criticism as their sweet-level is pretty high.

[RHawthorne]

Is it common to put already crushed tomatoes through a food mill?

I'm a big fan of Sclafani and am on my third case of the 28oz cans from Amazon. $2 for a #10 can is ridonkulous! Great score.

I make a US-style pizza sauce from them: Drain water (there isn't too much to begin with) and then mix with fresh basil, fresh garlic, Penzy's pizza seasoning, black pepper, grated parm (for salt and funk) and then a little bit of red wine vinegar and some olive oil.

Some folks don't care for Sclafani because they find them too sweet. I can understand this criticism as their sweet-level is pretty high.

I had never heard of anybody using a food mill for crushed tomatoes before somebody earlier in this thread said they did. I had wondered the same thing myself. I think I'll probably like the Sclafani tomatoes. I can handle tomatoes that are a little on the sweet side. Better that than flat and dull.