6-in-1 tomato sauce brand. Anyone use it?

Discussion in 'Food & Cooking' started by stirfrychef, Mar 1, 2016.

  1. stirfrychef

    stirfrychef

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    Wow!  This brand has quite the cult following.  I'm particularly interested in the All-Purpose Ground Tomatoes.  I'm amazed that it's never mentioned in any taste tests in stuff like America's Test Kitchen or on Serious Eats or anywhere else.  I only found it when searching Amazon.

    Apparently it is a very fresh product and is somewhat peculiar among canned tomatoes as it doesn't use citric acid or calcium chloride, and the tomatoes are unpeeled. 

    It is also packed in puree, which gives me my only hesitation about using it in my super-basic tomato sauce.  Doesn't puree normally have a "cooked"/muddy flavor?  For my tomato sauce, I usually just dump an entire 28 oz can of Muir Glenn whole peeled tomatoes into a pot (cut up by hand with their juice) and then add 5 tbsp butter and a halved onion and simmer for around 45 minutes.  If I did the same with the 6-in-1, would the puree muddy the flavor? 

    I'm guessing not as I haven't seen any negative reviews about this, but just wondering.

    Has anyone had experience making tomato sauces with this product?

    Thanks!
     
    Last edited: Mar 1, 2016
  2. brianshaw

    brianshaw

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    I use that for pizza sauce and spaghetti sauce. The purée doesn't muddy the flavor but you should try for yourself. Your recipe is more basic than mine. I add garlic and some herbs: Rosemary, oregano, or a combination.... And almost always some meat.
     
  3. stirfrychef

    stirfrychef

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    Thanks again Brianshaw.  I'll take a flyer on a few cans.  And yes, my recipe is intentionally basic: it's so easy to make and really lets the tomatoes shine.  That's why I'm after great canned tomatoes if I can't get them fresh in season.
     
  4. brianshaw

    brianshaw

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    I think, but cannot say with certainty, that when they say packed with purée that is to distinguish from packing with salted water. The juice created from crushing the tomatoes as opposed to a cooked purée. All cans get cooked during processing so maybe you can consider all canned tomato products as cooked. I think it is Like fruit cocktail with juice versus fruit cocktail with syrup... Not that either one of us uses canned fruit cocktail of course.
     
    Last edited: Mar 1, 2016
  5. brianshaw

    brianshaw

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    BTW, I'm starting to prep my garden. Every other year I grow plum tomatoes and cook sauce to my hearts content, oven roast and freeze a bunch, and grind and freeze even more. I can't wait for a new crop!
     
  6. berndy

    berndy

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    I use canned fruit cocktail as a base just because my wife likes it. Then I add fresh grapes of different colors , a variety of diced melons ,diced red and green apples , diced RIPE pears (if there are no ripe pears I'll do without them ) and finally all the fresh berries I can afford.
     
  7. brianshaw

    brianshaw

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    Okay, let me level with you. I grew up on fruit cocktail in heavy syrup. Aside apples in the cellar it was the only fruit we got during winter. I like it too. As I aged the syrup gat less tolerable do I was happy when they started packing in other liquids.
     
    Last edited: Mar 1, 2016
  8. berndy

    berndy

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    I do nor like the heavy syrup as is in the fruit  cocktail ; but once it is mixed with a lot of different fresh fruit a few drops of lemon juice, or even some vinegar will change the flavor to my liking.
     
  9. cerise

    cerise Banned

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    Not familiar with the product. I like San Marzano's. Check out Mario Batali's Simple Tomato Sauce. If I want some "body" I add a small amount of tomato paste.
     
  10. mike9

    mike9

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    San Marzanos are the bomb, but spendy.  Hunt's whole peeled tomatoes with no salt are very good.  In fact they won the taste test on ATK.