Abstract: Studies were conducted in the early and late seasons of 1999 and 2000 at the Teaching and Research Farm, Obafemi Awolowo University, Ile-Ife, Nigeria to determine how tomato fruit qualities were affected by phosphorus (P) nutrition. The five levels of P evaluated were 0, 13.2, 26.4, 39.6 and 52.8 kg P ha-1 using single superphosphate fertiliser (18% P) while the three varieties of tomato used were Ibadan Local, Roma VF and NHLe 158-13. The experiment was a split plot in a randomised complete block design replicated four times. At 26.4 kg P ha-1, significantly higher fruit diameter and fruit yields were obtained. Except for the moisture content and ether extract, the P level had significant (p<0.05) effects on the pH, Total Soluble Solids (TSS), lycopene, ascorbic acid, crude fibre and crude protein content of tomato fruits with the optimum values recorded at 26.4 kg P ha-1. The season did not produce any significant (p≤0.05) effect on fruit yield and fruit diameter. The pH, moisture content and lycopene contents were significantly higher during the early season than late season while TSS, crude fibre, crude protein and ascorbic acid were significantly (p<0.05) higher in the late season than early season. The season had no significant effect on ether extract content. The study established that 26.4 kg P ha-1 was the optimum P level for the tomato varieties used in this study