An improved processing method and system for producing tomato paste and otherfood products affected by viscosity. Tomatoes are processed into tomato juice.The juice is provided to a decanter that separates or fractionates the juiceinto two portions - a thicker, more viscous cake portion and a thinner, lessviscous serum portion. The serum portion is concentrated by removing a portionof water using an evaporator such as a thin film or juice evaporator. The cakeportion can be concentrated if necessary with a drier. The serum and cakeportions are recombined to produce a tomato paste having improved color,texture, flavor and nutrition.
