The set up of a novel, rapid and sensitive UHPLC-QqQ-MS method was described for the determination of phenolic compounds in tomatoes and tomato based-products (tomato sauce and juice). Phenolic compounds including hydroxybenzoic and hydroxycinnamic acid derivatives, flavonols and flavanones were detected, separated and quantified in a 3 min chromatographic run. The main advantages of the method include high analyte recovery (90.1-115%), low limit of detection (0.008-0.167 mg L-1) and quantification (0.01-0.83 mg L-1), good accuracy (85.6-115%) and precision (<15%). The detection of the phenolic compounds varied according to the physico-chemical nature of the extracts, but generally low matrix-dependent suppression/enhancement effects were observed in all the three matrices. It is very attractive the possibility to transfer easily the existing HPLC to the fast UHPLC methods and with minor modifications, the methodology described may be applied to the phenolic characterization of a broad range of plant and food matrices.