Organic Crushed Canned Tomatoes in Puree

This is great for pizza sauce - you don't need to add anything, fabulous flavor, and it is super hard to find in local stores.

These are, in my opinion, the best stewed tomato’s available. Perfect ripeness, acidity, sweetness, depth of flavor and consistency. The crushed tomatoes are presented in a thick tomato sauce with just the right sized pulp, and are perfect for making a Neapolitan pizza sauce without even heating them. I add salt, good olive oil, and just a bit of microplaned fresh garlic and stir with a fork. That’s all. I’ve heard that the tomatoes for the crushed tomatoes and whole stewed tomatoes by Bianco DiNapoli are picked at different times, but I couldn’t discern much difference when I did a taste test of them against each other. Though I have to say, because these are already the perfect consistency and preparation for my purposes, I doubt I’d ever use whole tomatoes again. I used San Marzano tomatoes from Italy exclusively for years, but these tomatoes are just as good and there is so much less waste because you can use all of what is in the can, rather than squishing and draining and losing half the liquid that filled the can. FYI, it’s just a funny coincidence that the product which Bianco, a famous US Neapolitan style pizza chef, makes is from tomatoes grown by a guy named DiNapoli in California.

I gave this 3 stars, but really it should be 3 and a quarter to 3 and a half stars. I wanted so much to like these canned tomatoes, everyone seemed to rave about them, but they were acidic and even a bit bitter in the end note. My mom was a restauranteur and chef for over 40 years. Her trademark was her very basic tomato sauce. The sauce is so simple, that the tomatoes better be good or it will show. Before farm-to-table was even a thing, my mother was farm-to-table. Her tomatoes and sauce were famous. Her sauce was frequently shipped worldwide to her numerous loyal customers. She grew her own tomatoes or knew the farmers and always knew where all her ingredients came from. Since she passed away, we've struggled to replicate her sauce without her homegrown tomatoes. Firstly, our preferred format is puree aka "passata". However, they only had crushed and whole available. Ok, I can work with crushed if I have to...But this was a bit thin and a little watery. I also found the yield to be a bit low. Ultimately, the taste is where these really fail. They're a bit "tinny" and acidic and have a bit of a bitter end note. They also lack lusciousness and deepness of flavor. My old standby has been Muir Glen Organic Puree and recently I have liked Cento. I'll stick with those. P.S. The closest you'll find to my mother's sauce is Marcella Hazon's tomato sauce recipe from the New York Times.

A great tomatoe product.

I watched a competition of Jimmy Kimmel vs Jimmy Falon on who could make the best homemade pizza. Kimmel used Bianco DiNapoli Organic Crushed Tomatoes. They are the best. Sent these to my brother in Oregon. Hi Lile and Jan.