I've been eating crushed tomatoes from Pomi - parmalat for years as pasta sauce. Outstanding. Not for pizza though - IMHO.
I am definitely going to try the 6-in-1. But since I didn't have any I worked with the Parmalat "strained" tomatoes making two different pizzas Friday and Saturday (I'm not sure if "strained," which is very smooth, is the same as the crushed).
Friday night I wanted to try the strained without cooking or any adjustments other than adding fresh oregano and salt. Right out of the box, the Parmalat was the freshest, brightest-red commercial product I've ever had. On the pizza it was good, but definitely not New York sauce . . . too sweet.
For the pizza Saturday night I bought a box of Parmalat chopped tomatoes, and I decided later they too were better than any other brand I've had (like all of you, I've tried just about everything except Escalon varieties . . . when I do try it, I'm going to order their "Christina's" organic version of 6-in-one too for a taste comparison since they are the same price http://www.escalon.net/christinas.asp
Anyway, for Saturday's pizza I decided to work on the sauce. I started by draining off about 1/2 cup of tomato juice/puree from the chopped
Parmalats, adding about 1/4 cup loosely-packed fresh
oregano, salt, pepper, 1/3 cup Chardonney wine, and 1 Tbs balsamic vinegar (I read at another pizza site that balsamic vinegar "intensifies" tomato flavor). I cooked that covered slowly until half the liquid was gone, added it to the uncooked strained
Parmalat tomatoes, plus I added (borrowing from a recipe I saw here) 1/3 cup of grated Pecorino Romano cheese, a 6 oz. can of organic tomato paste (Muir Glen), and salt to taste. Mmmmmmm, it turned out so good even if not exactly traditional New York; preserving the freshness of the strained tomatoes combined with the cooked aspect, paste, and the "bite" of the Romano worked well.