Bianco DiNapoli Organic Whole Peeled Canned Tomatoes in Puree, 28 Oz (Pack of 6), Vine Ripened California Grown, with Basil, Perfect for Soups, Sauces, Pasta and More

I am a pizza fanatic and so I am always on the lookout for better ingredients. I have been using the Cento Italian in the 35oz can available here on Amazon. Note this is not the same thing as the “Italian Style” available in some stores. The real Italian is much better. In fact the reason I have been using the Cento for some time now is due to the recommendations from the pizza forum I’m on. I just got my latest order of Cento in as well as this Bianco Dinapoli. I very slightly blended both as I normally do for pizza. The Bianco had slightly larger chunks after blending. Appears to be a slightly firmer fruit than the Cento. This is good in my opinion. Seems fresher and Bianco did not resort to additives to achieve this like most other canned tomatoes. There are three simple ingredients. Tomatoes, salt, and basil. Now to the tasting. I should preface this by saying that up to now the Cento has been the best canned tomato I have ever had. I’ve tried quite a few of the tomato products used in the pizza industry such as Stanislaus Full-Red, Escalon 6 in 1, Stanislaus Alta Cucina and a few others. I did quite like the Alta Cucina but the Cento was better in my book and good value. All that said this taste test is between the Bianco Dinapoli and Cento Italian. The Bianco made me look at the Cento in a whole new light. The Bianco has an amazingly bright clean tomato taste. Good sweetness with well balanced acidity. The fresh basil used in the Bianco is hands down the best I have ever had in a canned tomato product. I’m a bit of a basil snob. I grow it fresh in my garden. Most canned tomatoes that include basil over cook the basil such that it is super wilted and has a stewy taste. The Bianco product manages to retain the bright aromatics of the basil. The same thing applies to the tomatoes. The Bianco is the freshest tasting I have ever had out of a can. In contrast the Cento tastes stewed with much of the brightness of a fresh tomato lost. The basil included is bland and limp. There is also an overriding acidity that is off-putting. I want to reiterate that this is not something I noticed about the Cento until I had it back to back with the Bianco. But it is very clear that the Bianco Dinapoli is far and away a better product. I probably will continue to get the Cento for use in spaghetti as it costs significantly less but for pizza, my true love, Bianco Dinapoli is going to be the new standard. Major update 4/1/22. And disregard the date this is note a joke. I have been planning a trip across the US to visit some of the pizza greats like Di Fara’s, Pepe’s, L’Antica Pizzaria, and what lead me to this update, Una Pizza Napoletana. Una is run by someone much like myself. A perfectionist named Anthony Mangieri. When I saw he had a can of Rega DOP tomatoes in his shop I took that as a strong suggestion I might be missing out on something as I’ve never had the Rega. I purchased the Rega from Amazon and did a taste test. Let me start by saying that my latest order of the Bianco Di Napoli Whole peeled which is what I gushed about in my original review needs revisiting. On opening the first can from the latest order of Bianco whole peeled I noticed it didn’t blow me away like before. I didn’t think anything much of it at the time and assumed my pallet must be off. But when pulling another can out to test against the Rega I noticed something peculiar. The ingredients have changed. A lot. For a perfectionist anyway. The older whole peeled Bianco had three ingredients. Tomatoes, basil, and salt. Now the ingredients are listed as Organic tomatoes, organic tomato juice, sea salt, and Citric acid. Gone is the bright aromatics of the basil. Fine. I grow my own fresh basil so no loss there. But something else is amiss. Also gone is the bright punch of tomato that was there before. Left behind is still a very hearty well rounded taste. I initially began my taste testing of the new Whole peeled Bianco vs the Rega DOP. The Rega DOP ingredients are tomatoes, tomato juice. End of story. Beautiful. Now to the tasting. I was not expecting what I found. The Rega was significantly more watery. The fruit themselves were far less firm than the Bianco. Almost melting in your hand trying to pick them up. Firm or soft is not inherently good or bad. Just letting you know. The Bianco is packed in more of a paste than a juice despite what the label says. Now as to taste. The Bianco had depth of, or roundness of flavor, that the Rega just did not have. Low notes really. Almost like the Bianco were magically concentrated. Is this the paste in action? It is also notably sweeter than the Rega. By a lot. I think this is why my 10 year old daughter liked the Bianco better. But both me and my wife agree the Rega was better. Why? Even though it tasted more watered down and lacked very much sweetness at all there was an extremely bright super fresh tomato taste. See here’s the thing. I can add sweetness if need be but I cannot add fresh tomato taste. That has to be done on the farm and in canning. The Rega would be significantly better in mission critical cases where the tomatoes have to do almost all the talking, such as with a true Neapolitan style pizza. The Rega won this hands down much to my surprise. Here is where things got stranger. I remembered I had a can of Bianco DiNapoli Crushed tomatoes in the blue can. So busted that out and added it to the mix. Now the Rega tasted severely watered down. In comparison with the Bianco Crushed that is. The Crushed retained the fullness of the bottom end notes, but added in the brightness and acidity of the Rega on top. The Crushed….how can I describe it?…crushed the other two! Seriously. It was like the marriage of the best things of the other two all in one can. Or was it. I decided to test this. I mixed equal parts Rega and Bianco Whole Peeled after I had blended them. The result still fell far behind the Bianco Crushed. The Crushed had rich fruity tones neither of the other two had. Then I made a mixture of about two thirds Bianco Whole and one third Rega. This was the closest I could come to replicating the Crushed but still fell short. So if I had to crown a winner today, with these three cans I would have to say the Bianco Crushed wins hands down followed by the Rega and then the Bianco Whole. But something tells me the story doesn’t end here. The best by date on my Crushed was Sept 2023, the Bianco Whole Sept 2024, and the Rega just says “Crop 2018”. Now I know can to can of the same brand and type can vary month to month and year to year but something more profound is going on with these Bianco DiNapoli Whole peeled. I think something happened in the supply chain to cause Bianco to change its recipe. I can’t prove that. But I know what I taste. It’s not the same. It’s still really really good mind you. Maybe the crop for the “use by 2024” cans was just a bad year for the crops. Or maybe it was that and supply issues. I worry that the next cans of newer Crushed will be similarly affected. Folks these are all world class tomatoes but as it is for so many things in life it’s hard to stay on top. As for me I will continue to trust…but verify. Next test? On a pizza.

These are very good tomatoes - but can be very hard to find.

IF you like cooking Italian food, these tomatoes will make you realize that you really MUST order these. They taste like you just went into your own garden, picked them at the peak of ripeness, and used them immediately. I am spoiled now. No more grocery store brands for me. Well worth the price, IMO. We love marinara sauce. I make it as simple and pure as possible, and when it is "right" for my taste, then I take a masher and mash it until it is just slightly chunky. Sigh...my Grandma would be proud of me, that's for sure. ;)

These tomatoes simply blew everything I compared them to out of the water - including DOP San Marzanos. These tasted the freshest, the most savory & the most "tomato-y" out of all of them. Slightly sweet, barely acidic & ZERO metallic taste. This is the only tomato I enjoyed right out of the can. They make a KILLER salsa. And the best home-made tomato sauce I've ever made. The puree in the can was thicker than the others & again, much more tomato flavor. (Can is lined with BPA-PFOA-free liner.) There was not a single skin stuck on a tomato - and I cannot say that about any of the others. MANY tomatoes from the other brands had skins on them, sometimes, the entire tomato skin was still attached. These tomatoes are 100% organic, no additives to "fake" the firmness. This tomato is the real deal - highly recommended!!

One of my fav pizza places in NYC uses these tomatoes for it's sauce so I thought i'd look into finding some for myself. I make pizza and pasta at home fairly frequently and if I'm going for something that really features the tomatoes I usually opt for a San Marzano. I was expecting these to be San Marzano from Italy but found out these are actually grown in California, which is fine by me, NJ also makes some great tomatoes. So far I just made a very simple sauce out of the tomatoes, pulsed with a slight bit of salt and some basil. The flavor is great, a bright red with just the right amount of acidity I'd look for. I'll have to do a side by side with some San Marzano to see which I'd prefer (a lot of San Marzano are actually a bit cheaper than these) but this brand should be considered if the tomatoes are a highlight of the dish you're cooking. Probably too pricey to use as just an every day canned tomato that is not going to play a starring role in the dish.

I do a lot of Italian cooking, and recently saw a review from somebody on YouTube regarding San Marzano tomatoes. These were on the top of his list, and all I could think was could there be that much difference between Cento and some of the other ones that are available in the grocery store? I have tried so many! I will tell you from being a very picky finicky, and an extreme foodie from the first taste of these tomatoes right out of the can I was like wow, absolutely no acidity whatsoever, I can now see why these are used so many dishes, and even on pizzas, there is absolutely no need to do anything with these if you are using them as they are. Extremely tasty! Highly recommend!! 10 out of 10!

Every single can arrived dented. Good product. Bad seller.

Some of the best and sweetest tomatoes. A bit pricey but worth it in my opinion.

The tomatoes are great, especially with a touch of basil in it. I like it because there’s no skins that I have come across. I’ve only used one can but I am quite pleased. I know they’re a little expensive but for me it’s worth the difference in price the taste is excellent tastes like tomatoes as they should Anyway I also have their spaghetti sauce, which is also really good thank you.

classe en 2024 par le NYT meilleur tomates en boite

Quel goût, c’est délicieux!

Eat them straight from the can! Good for the usual sauces and soups as well Pricey but I happily pay it (don't raise the price please)

This by far are my favourite whole tomatoes in a can.