Welcome to the 6-in-1 club....

I make a simple tomato sauce...saute a mirepoix of onions, carrots, celery in olive oil. Add sauce, and a 1/2 can of water if desired if too thick. Simmer for a bit and add chopped fresh basil, minced fresh garlic, salt/pepper.

Really, you can use the product in anything you would use canned tomatoes. Have fun!

I make Giada's Simple Tomato Sauce on a regular basis. It is very good and freezes great. I use the 28oz. cans in place of the 32oz. if that size is not available.

Simple Tomato Sauce

Recipe courtesy Giada De Laurentiis

Prep Time:
15 min
Inactive Prep Time:
hr min
Cook Time:
1 hr 20 min

Ingredients

* 1/2 cup extra-virgin olive oil
* 1 small onion, chopped
* 2 cloves garlic, chopped
* 1 stalk celery, chopped
* 1 carrot, chopped
* Sea salt and freshly ground black pepper
* 2 (32-ounce) cans crushed tomatoes
* 4 to 6 basil leaves
* 2 dried bay leaves
* 4 tablespoons unsalted butter, optional

Directions

In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.

Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.

If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

Teresa, I had just made Giada's Marinara Sauce, as you had recommended, before I ordered my 6 in One tomatoes and liked it a lot...Can't wait to make it again with my "new" tomatoes. I just tried Escalon.net and they have a ton of recipes from Appetizers to Entrees to Pizza Sauce etc. so in additon to the T&T recipes/suggestions I have gotten here I think I'll have enough to keep me busy.

Thanks, jude

I don't need any recipes, just wanted to know if,
the 6 in 1 Tomatoes are available on the East Coast,
NY, Pa, Jersey ?
6 in 1 Club ???

Hope this isn't a San Marzen Tomatoes thing !!! After trying them, I went back to Old Reliable
Lou

Lou, try looking at restaurant supply houses or well-stocked Italian deli-type stores. I was able to get mine from my catering friend who ordered them through US Foodservice supply company.

Thanks Teresa :
I'll have to look up all my old Resdtaurant Supply phone numbers.
I tried a few larger food Markets.
Even asked the Stock Manager in our market , today.
He checked his list. They weren't listed.
He works out of a large warehouse, that supplies the local Markets.
LOU

Is there a Brand Name besides, 6 in 1 tomatoes ???
Lou

You can order them direct from escalon and shipping is CHEAP!! My order was for 6 of the 28 oz cans (I got an extra 83 c off per can for ordering 6 or more cans) and shipping was only $1.50 for 6 cans for a total of $16.50 to my door. Now how cool is that!

Here is a link that might be useful: 6 in 1 tomatoes direct from the source

I'm kind of with Lou on this one and feel somewhat stupid because I didn't pay attention to previous posts (and have unsuccessfully tried to locate previous posts); what in the world is so special about 6 and One tomatoes?!! Thanks for the ordering information and I'm geared to go there, but, why?
Annnie1971

Loves 2: That comes to $2.75 a can.
I think I'll take a Rain Check on the " 6 in one "

That's why I stopped using San Marzen.
Weren't any better !

Last Batch of Canned Crushed Tomatoes and Tomatoe Puree,
was on sale at Pathmart and at a Market near me.
They were only $.60 a 39 Oz.can. A well known Brand, that I used forever.
I bought a couple of cases.

Never had a problem with my Spaghetti Sauces Flavour !!!!!
If I happen to 6 in one, I'll give them a go.

What's that saying ? If you have something good, Why ???

Wish I wasn't a Traditional Person, who likes Home Cooked.
And make my own Pizzelles.
Lou
PS: Teresa, Thanks again for the Info.

What?

The Escalon 6-in-1 tomatoes in puree have been judged the best by many pizza fans and restaurant owners alike. And while I don't have a lot of other excellent brands to compare them with, I'll settle for these being the best! The tomatoes are specially grown for this brand and the cans I buy are ground tomatoes in extra heavy puree.

Here is the description on the label:

"Since 1944...6 in 1 Ground Tomatoes is the original multi-purpose tomato product. ...using only the highest quality vine-ripened tomatoes, hand selected and processed within hours of harvest, with no added citric acid or preservatives."

The tomatoes are especially grown for Escalon in California. The ingredients list vine-ripened fresh unpeeled ground tomatoes, extra heavy tomato puree and salt.

Jude: Sorry, I hijackeed your Thread and didn't even put in my Recipes.

They were for Spaghetti Sauce ( Gravy ) and Pizza Sauce.
Don't think they like them here anyway. ( different Tastes)When I put them in my local Newspaper, I get a lot of nice comments.
If you would like the Recipes I will post them .
LOU

I'm kind of like Annie and Lou on this one. I've never seen this brand here. I kept hearing so much about how wonderful Italian Plum tomatoes were that I planted some one year. No more!! Then I was continuously hearing about the wonderful Muir Glen fire roasted tomatoes - highly touted overkill IMHO. I like my old fashioned heirloom tomatoes better than any other tomatoes I've tried and can use Hunt's in a can when I need them.

That said, I will try the 6 in 1 if I ever see them here.

To me 6 in 1 has a very "cooked" taste, which has left me hesitant to cook it much further like in a long-simmering sauce. But I think this new thread will inspire me to give it a go in a batch of meat sauce this weekend. I'll report back. To date I've used it only for quick pizza or dipping marinara sauces, where its extremely thick consitency is desirable. For the Sunday gravy it will certainly need to be thinned down at least as much as Jessy suggests.

Lou - If you were just a tiny bit closer to the only state that seems to know how to make pizza, I'd drop some cans off at your doorstep. (Just kidding, my friend!)

I just ordered 6 cans from the Escalon website. I hope they're as good as you all are saying! LOL

I didn't really notice much difference when I used San Marzano tomatoes over the less expensive canned tomatoes, but I do like Muir Glen Fire Roasted. MMMMM....

Linda

Lou, go ahead and post the recipes, I try never to look a gift horse in the mouth. Who knows, since we all have different tastes, they may be my favorites. IMHO for the size (28 oz.) I didn't think that was a bad price.

My Artisinal Pizza is in the bowl and I'll make it this evening. Haven't made pizza from scratch in years. Hope I don't screw it up at this stage of the game.

jude

Jude31:
Here is the Recipe. Lot of GOOD Spices , etc.
Can't help it I'm Italian.
And that's right !!! There's Chicken in there.
That's the best part.

This is a lot of reading but it is very easy.
Just put a large pot on the Range, put in the tomatoes and start throwing everything in.

Jude:You can't screw up Pizza.
If you want a fast easy recipe for the dough, I'll send it to you.
I'm curious about your Handle ( Jude31 ) Is that your real life name.

- - - - - - - - - - - - - - - - - - - -

LOU's PIZZA SAUCE and SPAGHETTI SAUCE ( Gravy )

You can use canned tomatoes but make sure they are Italian or a deep red color. Some choices are Contadina , Red Pack , HuntÂs , All Red, = Tutto Rosso, Chento.

I didn't try the 6 in One Tomatoes yet.

Pizza Sauce

1 Large can of Tomato Puree and Crushed Tomatoes
I use Powdered Spices now, and get the same results
1 level teaspoon Garlic pwd.
(add more later to taste)
1 tablespn. of onion powder. 1 teasp. Salt.
3 teasp. Sugar ( add more if it tastes too acidy ).
An Italian pinch of pwd.cloves.
3/4 teasp. Oregano ( or to taste ) it is strong.
1 teaspoon of Parsley,
1/2 teasp. basil.
1/4 teasp. black pepper.
½ teaspoon + of ( Chicken flavored Soup Base )
Simmer for about ½ hour or use without cooking.
Large handful of Parmasan Cheese, when done , after 1/2 hour.
- - - - - - - - - --
Continue for SPAGHETTI SAUCE

This recipe can be used for Spagetti Sauce ( maybe you would want to cut down on the Oregano ) also just add a can of Tomatoe Paste and water to thin a little , if it is too thick it will burn easily. It will thicken as it cooks.
½ cup of fine chopped Onion.
And 3 bay leaves . Don't forget the Chicken flavored Soup Base. Add uncooked Meatballs, or ( I bake about 3 dozen meatballs and freeze them )Sausage and Chicken Thighs, when you start cooking. (cook at least 1 ½ to 2 hours ) Take the chicken out when it is done. ( About 1 hour ) Add the Parmasan Cheese after the sauce is cooked & stir
ALSO !!! season to your own taste. Add more or less of what you like.

Thanks so much, Lou. I can see right now Italian is going to rule at my house this week.

I don't why I combined my name Jude (Judith, Judie) with the year I was born '31. In the last few years most everyone who knows me very well calls me Jude. It' so easy and of course there's the Beatles song. Many e-mails I receive start out "Hey Jude". Makes you feel special. Oh yeah, send me the dough recipe too, if you don't mind.
Thanks, Lou.
jude

Jude 31:
Not curious anymore ! I thought it had something to do with the Bible.
But there is no Verse 31. You shouldn't give away your age.
I thought I was the oldest Member.
Anyway here is my Dough Recipe. Think I put it in about 100 times.
Lou

An alterative to baking on a stone is to use pans.

A 12 inch round pizza will take from 8 to 12 ounces of dough. According to thickness you want. After the dough is made weigh it out and roll into balls. Oil the pans and place a dough ball in the pan , smooth side up and flatten slightly, working the dough towards the side of the pan, with the palms.
Then let it rest a few minutes. Repeat this every so often until the dough reaches the side and up, enough for a crust about ½ inch. Let it raise slightly , pinch the dough all over, with a fork and put into the oven to bake at 400 deg. If it bubbles while baking pinch it with a fork again. When light tan specks show ,take them out onto a rack to cool fast. Then you can use them right away or freeze , to use later.

When baking the Pizza, place the Pre Baked dough back in the oiled pan ,
Or cook on your Stone.

Put a latel of sauce on the dough and swish it around, sprinkle some Parmesan or Romano , put it in the oven for a few minutes. Take it out and spread the topping of your choice and the Cheese Topping. A good topping cheese is a mixture of Mozzarella and Provolone chopped and mixed. The provolone gives it a good flavor and doesn't get like rubber when it cools.

I use all Provolone. A little trick for baking. Keep a cup of water and brush handy, to baste parts that are cooking too fast. If you can get new metal pans, (uncoated) they have to be cured in the oven, so they won't stick. Coat them with oil and bake them for at least 6 hours. Never clean them with soap and water. Just rinse with water & wipe with a paper towel.

Dough recipe:
1 cup of warm water (not hot)
1 Package of rapid rise yeast 1 tablesps sugar ,in a half cup of warm water
1/4 Cup of Veg. Oil
1 teasp.Salt
About 3 1/2 cups Flour
½ cup of Whole wheat flour or up to 1 cup
Place in a mixing bowl, the Water, 1 cup of flour, wheat flour , yeast if risen
Add the oil and salt and more flour.
Add enough flour to make a soft ball of dough, that doesn't stick to your hands.
Knead until smooth. Put it back in the bowl , Smooth side up and Rub on some Veg. Oil
Cover and set in a warm place to rise until it doubles in bulk.
I put it in a warm oven, Covered with a damp towel. Place a pan of hot water on the bottom shelf
It will rise in about 1 hour.
When doubled, punch it down and knead it well.
Divide into Balls , about 11 to 12 ounces and place in oiled pans. 12" round
Dough should be about 3/16 " thick on the bottom and about ½" around the edge.
Or thinner if you like it thin.
For Sicilian Pizza , I used most of the dough in a 11" X 16" pan
Follow the previous instructions.
Good luck, Lou

Well Lou, regardless of my age, I am not too old to learn. Thanks to folks like you I am having the time of my life learning new techniques, trying new foods, learning to can etc., but most of all is the people Im coming in contact with. Although it's not in person, I feel like I'm making new friends and the knowledge all these people possess is mind boggling but they're never too busy to help everyone, and that includes you. I feel blessed.

jude