Fuente: WIPO "processing tomato" The invention relates to the technical field of tomato product processing, and discloses a processing method for slowing down color change of tomato hotpot condiment, which is characterized by comprising the following steps: step 1, preparing ingredients such as ginger and garlic, stir-frying until the ingredients are fragrant, and then cooling to normal temperature; 2, tomato raw materials are prepared, the tomato raw materials are composed of tomato sauce, tomato sauce and fresh tomatoes, and the ratio of the tomato sauce to the tomato sauce to the fresh tomatoes is (0.1-0.3): (0.4-0.6): (0.1-0.5); 3, the fried and cooled ingredients and tomato raw materials are mixed and fried to obtain the tomato hotpot condiment, and the addition sequence of the three tomato materials is that tomato sauce is added firstly, and then tomato sauce and fresh tomatoes are added in sequence; step 4, performing hot filling on the tomato hotpot condiment; and step 5, putting the product subjected to hot filling into cooling water for water cooling. The color attenuation degree of the tomato hotpot condiment along with storage time is effectively delayed, and it is guaranteed that the product is bright in color.