I have often found the same result when using whole tomatoes that are packed by domestic companies. I have a theory why this is so, but I'm not going to go into that right now. I have a couple of cans of Classico pear tomatoes which I haven't opened yet, but will do do soon. I've had the same feeling about another favorite tomatoes of mine, Sclafani. There crushed tomatoes are excellent for topping pizza, their whole tomatoes are nowhere near as good. Stick with crushed or ground tomatoes with domestic tomatoes and I think you get the best of what they have to offer.