The objective of this study was to investigate the effect of the concentration process by using a rotary vacuum evaporator on the physical properties and content of bioactive compounds of black cherry tomato (Solanum lycopersicum cv. OG) sauce. Tomato puree with an initial total soluble solids (TSS) content of 13.47^oBrix was concentrated under four adjusted levels of vacuum (500, 550, 600, and 650 mmHg) until obtaining the desired final contents (20, 25, 30, 35, and 40^oBrix). The results showed that the water activity of tomato sauce decreased along with the progress of concentration but remained above 0.85. The operating condition of evaporation had a significant effect on the color of the product. Higher pressure in evaporation led to a decrease in the lightness (L-value) and the red color (a-value) of the concentrated samples. Similarly, when samples were concentrated to a greater TSS content  (for a longer concentrated period), both L-value and a-value were also reduced. Viscosity is an important indicator of concentrated products. The viscosity of black cherry tomato sauce depended on the TSS content after evaporation and was not affected by the vacuum level. The content of all bioactive compounds such as anthocyanin, lycopene, vitamin C, and total phenolic decreased as the vacuum level was reduced and the evaporation time was extended.