The changes in the ß-carotene, lycopene and α-tocopherol content of tomato as a function of varieties and processing factors were investigated. The concentration of ß-carotene, lycopene and α-tocopherol were ranged from 653.5 to 2032.1 µg/l00g, from 825.0 to 2290.5 µg/l00g and from 43.0 to 94.8 µg/l00g fresh weigh of ripe tomato fruits, respectively. The prepared tomato products; juice and paste contained higher amounts of lycopene (938.0- 4069.9 µg/l00g) and α-tocopherol (137.0- 396.0 µg/l00g) than tomato fruits for fresh consumption. Tomato juice and paste from the market contained amount of ß-carotene more than that of the prepared juice and paste. Significant differences could be obtained between the examined varieties with regard to caroteniods and α-tocopherol concentration. ß-carotene was the most susceptible compound toward thermal degradation.