Marinara sauce that is ORANGE, not RED as I desire
I wanted to wait an extra day to see if any more replies were forthcoming. I appreciate the rapid and thoughtful responses that I received - thank you for caring. I also believe that the blending may have contributed to some part of the lightened color, but not the tomatoes themselves as they were a normal red right out of the can. The major factor, I feel, was in the extra EVOO I used and that was the only thing that was different. The oil depth came up over 1/4 inch from the bottom of the saucepot. It was much more than needed and I had thought of draing it out but just thought it would show up as 'oily' on top of the sauce and that didn't bother me. It didn't come to the top.
I also have one other thing happening that you will not believe ! My wife put away 4 quarts in the freezer and left about 1 quart in a container in the REFRIGERATOR. Today that quart in the refrig had turned to a LIGHT RED color - not quite the deep red I want, but acceptable !! I now am planning to take the ones out of the freezer one at a time and defrosting in the frig to see if they change color - do not understand what is happening but if continues, will be great ! Any further thoughts will be appreciated.