Tomato is the second largest vegetable crop in dollar value in the United States and other parts of the world. World production of tomatoes for processing stands over 20 million tons per annum, with more than 50% in the United States. Processed tomato products are an important source of minerals and vitamins in the diet of U.S. consumers. An American consumes over 12 kg of processed tomatoes per year excluding tomato ketchup and sauce. In addition to nutritive value, the color, consistency, and flavor are the major quality attributes of processed tomato products which influence the buying behavior of the consumer. These attributes are highly variable and change with changes in fruit cultivar, growing conditions, and/or processing parameters. This paper reviews the quality factors of processed tomato products along with the factors that affect them.