Tomato (Lycopersicon esculentum) juice from two varieties of tomato, i.e. Castle rock and GS-12, was processed into paste in Ismailia National Company for Food Industries (Foodico) using the cold-break method. The findings showed that upon raising the concentration from 5 to 36°Brix, total pigment (chlorophyll a, chlorophyll b, carotenoids and lycopene) and colour index increased progressively. The values of a/b in the raw juice were 2.43 and 2.98 for Castle rock and GS-12, respectively as against 2.14 and 2.20 for the paste. The acidity of the paste (∼5%) exceeded the specification adopted by the Fine Food company, and the pH (∼4) was within the limit specified by all companies. The crude fibre content increased significantly with the progress of concentration. It is concluded that the choice of variety of tomato fruit affects the quality of tomato paste produced by the cold break method.