Large amounts of wastes are generated annually by the vegetable processing industry, their efficient management and valorization representing a priority research area. Recent research suggested the possibility of reusing tomato pomace as a cheap source of many bioactive compounds, such as antioxidants, soluble dietary fibers and vitamins. The high initial moisture of fresh tomato pomace and the presence of considerable levels of nutrients make this waste susceptible to microbial degradation. Therefore, the fresh pomace of three tomato varieties were preserved by two different methods and then analyzed regarding the total phenolics content, flavonoids, lycopene and antioxidant activity. The results showed that all samples contained considerable amounts of phenolic compounds and exhibit good antioxidant properties. A higher lycopene content was obtained for dehydrated samples, other similar studies explaining that heat processing can breakdown the cellular walls and the chromoplast membranes, leading to a better release. The obtained results highlight the potential of reusing tomato processing waste as source of bioactive compounds and encourages the implementation of a sustainable valorization plan.