It is of practical importance to the tomato grower and processor that the tomato or its product shall have a typical, readily identifiable color associated with an accustomed standard for tomatoes. The original tomato may have such a characteristic color, but the processed product may not. This is particularly true in products containing a percentage of oily or fatty nontomato ingredients, where owing to extraction of a high proportion of tomato pigments, the color of the tomato fraction appears untypically orange.