It's been commented in the past that crushed tomatoes are sweeter and more flavorful because they use the ripest and softest tomatoes that don't work well for whole peeled. After seeing these, I definately believe that is true for Sclafani. These tomatoes were all perfectly shaped, very firm, and defect free. There was not a soft or broken one in the whole can. They were just barely ripe to slightly under-ripe. To get them to go into the food mill, I literally had to push them in with my fingers. there were so firm that they wouldn't squeeze in on their own. I used the medium plate, and literally 25% of the can would not go through. All that came out was juice and everythign firm was sitting on top of the plate. I switched to the coarse plate and pushing very hard, I was able to get most of it through. It made for a very chunky sauce. The flavor was just OK. I've had better and worse. On a pizza, the sauce was pretty watery/chunky. I'll post some pics in the Garage thread later. I won't get these again. They don't even begin to compare to the Sclafani crushed.