The relationship between rheological and pectin fractions contents and between lycopene, total carotenoids contents and Hunter color parameters of tomato paste during processing were studied. During concentration of tomato juice to paste, rheological values (apparent viscosity, yield stress, consistency coefficient), pectin fractions, lycopene and total carotenoids contents increased significantly, while lightness (L^*), redness (a^*) and yellowness (b^*) values decreased. The results showed a well positive correlation between rheological properties especially, apparent viscosity and oxalate-soluble, acid-soluble, total pectins contents. There was a good relation between L^* value and concentration of lycopene and total carotenoids. The obtained correlations can be used in controlling and understanding many problems arising during processing of tomato paste, especially in the flow behavior and color attributes.