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?

  • 1
    The label should mention any colorants. I'd assume they just boil it to concentrate it.
    – Robert
    Jul 8, 2018 at 8:48
  • 1
    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
  • 2
    Tomato variety and ripeness probably play a big part in the resulting coloring Jul 9, 2018 at 0:34
  • 1
    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). Jul 9, 2018 at 9:28
  • 1
    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


Your Answer

By clicking “Post Your Answer”, you agree to our terms of service and acknowledge that you have read and understand our privacy policy and code of conduct.

Browse other questions tagged or ask your own question.