Abstract: The tomato (Lycopersicum esculentum Mill) is the most consumed vegetable fruit in the world. It contributes to the proper functioning of the body. It is a good source of bioactive substances against cardiovascular and metabolic diseases (diabetes) and cancers. The objective of this study is to determine the physicochemical and organoleptic characteristics of three varieties of tomato. The samples were taken from producers in the town of Daloa. The physicochemical parameters (water, ash, vitamin C, degree, brix, pH and titratable acidity) were determined by standardized methods, an organoleptic analysis (hedonic test and sensory profile) was carried out. The results showed that the contents of water (91.36 and 94.52%), ash (10.63%-13.28%) and vitamin C (150.28% -156.15%) were high, but the contents in degree Brix (4 to 7.93˚Brix), the pH (4.06% - 4.36%), in titratable acidity (5.12 to 9.33 ± 1.53 meq.g / 100g) are weak. For sensory analysis, all tomatoes are accepted by tasters; however variety A1 is less than those of Kilélé and Cobra 26. The sensory profile shows a difference between the three varieties. Tomatoes are good sources of nutrients, especially vitamin C. It would be interesting to include them daily in our diets.