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?
Edited by stirfrychef - 3/1/16 at 12:02pm