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When I make concentrated tomatoes, like for catsup, my paste comes out the color of salsa, a pale pinkish red, not the deep red you see in commercial tomato paste or catsup.

Is there a secret to making deep red tomato sauce, or are the manufacturers just adding a colorant?

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    The label should mention any colorants. I'd assume they just boil it to concentrate it.
    – Robert
    Jul 8, 2018 at 8:48
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    I was in my supermarket 4 hours ago and read ingredients on four different brands of tomato paste. They all listed that they contained just the same two ingredients: tomato and citric acid. No colors or agents that might cause coloring are listed
    – Cynetta
    Jul 8, 2018 at 16:05
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    Tomato variety and ripeness probably play a big part in the resulting coloring
    – Duarte Farrajota Ramos
    Jul 9, 2018 at 0:34
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    So does oxidation - which you get a lot of when eg blending a hot sauce with an immersion blender, vs blending it under vacuum (which has become recently available in home blenders).
    – rackandboneman
    Jul 9, 2018 at 9:28
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    I think it's caused by, the air in the paste. If you have a chamber vacuum sealer, try vacuuming the air out.
    – zetaprime
    Oct 3, 2018 at 23:50

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