Tomato (Lycopersicon esculentum Mill.) is a one-year vegetable crop. For proper growth and development of tomatoes with proper soil cultivation, irrigation and maintenance of plantations, fertilization with micronutrients and macronutrients are of great importance. Some of important nutrients for tomato growth are nitrogen, phosphorus, potassium and magnesium. Phosphorus in the soil forms as a degradation product of bedrock, plants receive it in anionic form. It participates in all important biological processes in plants such as photosynthesis, glycolysis, citric acid cycle, respiration. The goal of this master's thesis was to determine and compare the content of phosphorus in different samples of fresh (cherry and grapolo) and processed tomatoes (tomato pelets, tomato concentrate and ketchup) and to describe the forms of phosphorus and its accessibility in the soil. The research was conducted on five different samples in three replicates. Phosphorus in tomato samples was determined spectrophotometrically after digestion with concentrated HNO3 and HClO4. Phosphorus tomato content ranged from 0.11 % to 0.38 % P dry weight, and from 4 to 89 mg P/100 g fresh weight.