Over the past month I've used Pomi tomatoes on two different occasions and both times found them to differ vastly in color from the canned tomatoes I've used. They were quite a bit darker, and almost rusty in color. The first time, I used the tomatoes and they tasted fine but the second time I threw them out because I was cooking for other people. Has anyone had a similar experience? Is this typical? Or does anyone know what might cause this. Thanks!