Contribution/Originality: This study documents for the first time to determine the influence of the traditional cooking methods of Algerian people (frying, griddling and baking) on the physicochemical properties, the phytochemicals contents and the antioxidant activity (DPPH, ABTS and FRP) of Algerian tomato (S. lycopersicum var. Marmande) used in different food preparation. 1. INTRODUCTION Tomatoes (Lycopersicon esculentum L.) are one of the most widely used and versatile fruit crops. They are consumed fresh and processed into a wide range of manufactured products (D'sousa et al., 2008). Tomato is an important vegetable crop with an excellent source of many nutrients and secondary metabolites that are important for human health; mineral matter, vitamins C and E, β-carotene, lycopene, lutein flavonoids, organic acids, phenolics