Why is Your Homemade Tomato Sauce Orange

Why is Your Homemade Tomato Sauce Orange

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Sometimes when you cook a tomato sauce, your red tomatoes could turn into orange sauce. So why does that happen?

Even though your orange tomato sauce is still tasteful, you whish it would be in the red color, well now we are going to tell you why it has changed in color.

Why your Homemade Tomato Sauce Turns Orange? 

Can you imagine a world devoid of tomato sauce? It is hard to even visualize it. Don’t you love enjoying a delicacy of your homemade tomato sauce? 

But unfortunately, after putting in all that effort and time, and doing everything right step by step, your tomato sauce still turns orange. Why is this the case?

1. Your Blender Could be the Spoiler

Are you mostly blending your tomatoes to get a smooth paste out of them? This might just be the spoiler alert. Running your tomato sauce through a blender will in most cases cause it to have an orange appearance. 

Running your tomato sauce through the blender incorporates a lot of air into your product causing oxidization. The tomatoes oxidize when they are exposed to air. It causes your sauce to turn orange. 

Like when you cut an apple or avocado and don’t eat it right away, oxidation causes it to change in color. Brown color on your cut fruit expedites the orange color that is predominant in your red tomato sauce. Oxygen in the air reacts with the contents in your tomatoes, causing the color to change. 

Your blender blade cuts and smashes your tomatoes countless times. It makes them highly susceptible to oxidation. They also whip in some tiny air bubbles into your tomato contents increasing their susceptibility to even further oxidation. 

To avoid this occurrence, you must return your tomato sauce to the stove and cook for a little longer after blending it. Doing this will ensure you drive out the air in your product and your sauce will darken. It will loose the irritating bright orange color.

You could also settle for a vacuum blender. A vacuum blender does not differ much in design with your standard blender. What differs is the additional component: a vacuum pump. The vacuum pump is connected to an airtight blending container. 

The vacuum pump sucks the air out of the blending container and this creates a blending environment with low oxygen levels. It is possible for you to adapt your blender into a vacuum blender. Blending your tomatoes with air and blending them with most of the air pumped out yields different results. 

Reducing the air in your blender chamber while blending your tomato sauce will do the trick. Your tomatoes will surprisingly remain bright red.

2. Are Your Tomatoes as Ripe as They Appear

The source of your tomatoes could be the source of your trouble. Maybe the tomatoes that you buy at the grocery store are never really ripe in the first place. It, therefore, means the pigment is not fully developed. The tomatoes, as red as they appear on the surface, are not ripe and their color on the inside is orangish.

From the breakdown of the seeds and all the contents inside your red-appearing tomatoes comes the color change. It is exactly like what happens when you beat egg yolks. It lightens the color from orange to a pale yellow.

 This happens when the tomatoes you use are not fully mature. Although they appear to be fully developed and completely red, their contents are not. It is the less red parts within your tomatoes that cause your sauce to lighten up in color and turn orange. 

The quality of your tomatoes will definitely affect the color of your tomato sauce. Like the Native Americans tomatoes which were yellow, some of them have become red through the selections done over time. As a result, these tomatoes have retained mixed colors. They are not completely red but appear reddish. Some even have a yellow-orange appearance.

The difference results from the chemical form of lycopene that occurs in red and orange tomatoes. Orange tomatoes are said to contain more lycopene as compared to the red tomatoes. Lycopene is an important antioxidant molecule contained in tomatoes.

Using mixed color tomatoes for your sauce will ruin your end product. It will deny your much-awaited home-made sauce the deep red color that gives it a fantastic appearance. 

As earlier said, heating your tomato sauce may help to darken it and tone down the orange appearance. However, it is not a guaranteed result and if what you really need in your tomato sauce is the deep red color, you may have to add food coloring. This is how adverse the effect of the quality of your tomatoes has on the quality of your tomato sauce. 

3. Additives Could be Tampering with the pH Levels

Making your sauce requires the use of different ingredients. Some of these elements could be the cause of color change witnessed in the final product of your tomato sauce. 

Do you make your tomato sauce with fresh tomatoes roasted in the oven? Roasting your tomatoes causes their inside color to change and this has a significant effect on the color of your tomato sauce. You could also use canned tomatoes to do away with having to roast them as you make your sauce.

Adding vinegar into your tomato sauce tampers with the pH levels of your product. Change in pH results in a change in color. pH has a significant impact on pigments that are responsible for fruit color, vegetables and meat color. The level of acidity also affects the water-holding capacity of your tomatoes as you make your sauce.

Adding too much of an acidic or alkaline element interferes with the pH of your sauce. It results in a tomato sauce that appears orange in color and is also watery. The pH value of your tomato sauce determines the enzymatic activities within the product and affects the quality of your final product. 

Food processing demands understanding the pH effects and how to control the ingredients you use on your tomato sauce. To achieve the best quality of your sauce and retain the deep red color, you must be careful with how much acidic content is incorporated in your homemade tomato sauce.