Tomato or Solanum lycopersicum is one of the most widely grown fruits for consumption either as raw or cooked. Beneficial health effects have been attributed to its high content in micronutrients such as carotenoids, mainly lycopene and β-carotene, and vitamin C. Phenolic compounds, which constitute the most diversified class of tomato micronutrients, participate to the fruit quality by their contribution to the colour, taste and aroma, and, owing to their antioxidant properties, could also contribute to healthpromoting effects of tomato consumption. Different studies have shown that total phenolic content of tomato fruit is greatly affected by the genotype, stage of ripening and environmental factors. There is an increasing interest to study the variations of individual compounds according to these factors, especially in cherry tomatoes which are often used in genetic improvement for their high organoleptic quality.