Four tomato types (grape, cherry, cocktail and round) grown under greenhouse conditions were evaluated at quantitative level (10 variables). Data show ample variability between tomato types with respect to the following variables: days to harvest (64.8 – 76.5 days after transplant), number of fruits per cluster (4,46 – 22,05), number of locules per fruit (2,00 – 6,21), fruit weight (12.41 – 126.80 g), yield (28.17 – 51,18 ton/ha), fruit firmness (21.34 – 47.13 N), percentage of total soluble solids (4.41 – 8.08 °Brix), fruit juice pH (3.73 – 4.02), flavor index (70.83 – 131.32), and sensorial test (1.32 – 2.53 in a 0 to 4 scale). It is concluded that, compared to the other tomato types in this evaluation, round tomatoes reach harvest later, produce a higher yield, bear less fruits per cluster and their fruits have more locules, higher weight and firmness, a lower percentage of total soluble solids, and the worst results in the sensorial test. With respect to grape, cocktail and cherry tomatoes, the only significant differences between them were in the number of fruits per cluster, fruit firmness, percentage of total soluble solids, fruit juice pH, and flavor index