This was the point I was mentioning earlier. There is a lot of confusion and generalizations when it comes to Stanislaus products. And, I think Stanislaus needs to help educate the restaurateurs and distributors of their products a little better. One easy change they can make is to call their Full Red Pizza Sauce… Full Red Pizza Sauce Base. That way, the user will know that it really needs something added to it before it’s ready for consumption. Also, it will differentiate it from The Full Red Fully Prepared Pizza Sauce. Just my 2 cents.
Actually, it’s stanislaus which is the line. Full Red is labeled as extra heavy tomato puree, and the 7-11 is labeled as ground tomatoes.
Full Red is a line. Just look at Stanislaus’ website and you’ll see. There is a Full Red Pizza Sauce, Full Red Marinara, Full Red Cacciatore, etc. Oh and yes, there is a Full Red Tomato Puree.
Sorry, my bad.
How much of each do u use?
I thought you had your sauce already figured out.
Oh yes it is figured out, im curious about other combinations. Wondering if I could make mine better. People do love it and I dont wanna mess with a good thing, but…well maybe someone has some great advice, im always up for improving
i put sun dried tomatoe paste in my escalon 6-11 to give depth and i add a small % of fresh sunkissed tomato
I USE FULL RED TP ADD OUR SPICES AND DILUTE IT A LITTLE BECAUSE WE FIND IT A BIT TO THICK OUT OF THE CAN. ITS A GOOD PRODUCT BUT YOU NEED TO WATCH WHAT YOU ARE GETTING IF YOUR IN A COLD CLIMATE ALOT OF TIMES I THINK ITS FROZEN WHEN WE GET IT AND SOMETIMES IT WILL BE MORE ORANGE THAN RED BUT THEY WILL TELL YOU IT WAS THE COLOR OF THE TOMATOES I THINK IT MIGHT HAVE BEEN COOKED TO LONG ANY TOMATOOLOGIST OUT THERE TO TELL ME IF IM WRONG?
If you ever have a problem with the Stanislaus products just call them in California. They are amazing people to deal with. I had a problem the distributor would not address and after calling them in California everything was fixed to my satisfaction. The number is 800-327-7201