Bacillus coagulans has been used as the reference microorganism in the sterilization of double and triple-concentrated aseptically produced tomato paste, despite the absence of a target or criterion in the sterilization of such high-acid food products. In the present review, to validate the choice of B. coagulans as the target microorganism in this process, the thermal resistance parameters of the microorganisms associated with the spoilage of tomato products were compiled. The D-and z-values were used to calculate the sterilization temperatures necessary to achieve 7, 6, and 5 logarithmic reductions of the potential microbial population in a standard aseptic processing system used in the tomato industry. This process is known to cause color degradation, with an increase in the rate of nonenzymatic browning of tomato paste. The calculated values were compared and the results from industrial production were evaluated to ascertain that using B. coagulans as the target microorganism in the sterilization of aseptically processed tomato paste will ensure microbiological stability and compliance with the legal requirements related to foodborne pathogens while allowing to minimize the effects of this thermal process on the quality of tomato paste as well as improve heat-economy, which is critical in an industrial process where energy costs account for a significant portion of total expenses.