The web site for the "Cooks Illustrated" magazine from the ATK folks seems to indicate that the issue was not lack of salt. I don't always use no-salt tomato products because they tend to be more expensive and/or harder to find. Recommendations anyone?
Cooks Illustrated discussion -- http://www.cooksillustrated.com/otherdocs/detail.asp?docid=2603
Another Kind of Pomi Tomatoes
I was very surprised to find in your article on canned crushed tomatoes (March/April 1997) that our Pomi tomatoes came in last place compared to other products. I must say, however, that I was relieved to find out what you were comparing. You see, all the products mentioned were crushed, with the exception of our strained tomatoes. I think that Pomi chopped tomatoes, not our strained product, should have been included in the article. I am sure that if the comparison was made with this product, the results would be quite different.
Unfortunately, we were unaware of Pomi chopped tomatoes when assembling the field for our tasting. Therefore, we decided to hold a second blind tasting with the two top finishers from the original tasting (Progresso and Muir Glen) and Pomi chopped tomatoes. Our tasters (from the editorial and kitchen staffs of the magazine) clearly preferred Muir Glen and Progresso to the Pomi chopped tomatoes.
Like our favorite canned crushed tomatoes, Pomi chopped tomatoes have plenty of seeds and tomato chunks. However, like the low-rated Pomi strained tomatoes, our tasters found the flavor of Pomi chopped tomatoes to be bland and watery. Both the chopped and strained Pomi tomatoes lack the sweet, ripe tomato flavor we prefer in any canned (or aseptically packaged) tomato product.