The favorable climatic condition, the vast irrigation sources, the abundant labor andrnother factors of Ethiopia are viable for the production and processing of tomato andrnother fruits. The present study has been initiated to evaluate the existing manufacturingrnprocess, and test the suitability of three tomato varieties for juice and sauce production.rnThis helped to see the technological advantages for the production of good qualityrnproducts. Samples products in triplicate from each variety Bergad juice (BJ1, BJ2, BJ3),rnMiya juice (MJ1, MJ2, MJ3), Chali juice (CJ1, CJ2, CJ3), Bergad sauce (BS1, BS2,rnBS3), Miya sauce (MS1, MS2, MS3), and Chali sauce (CS1, CS2, CS3) were preparedrnand analyzed for their physicochemical characteristics. They were determined followingrnstandard methods. Texture was analyzed according to TA-plus NEXYGEN manual. Colorrnwas determined by LOVIBOND 3000 color comparator. Titration methods by 0.1Nrnsodium hydroxide and phenolphthalein indicator were used for the determination ofrnacidity. Abbe type refractometer was used at a temperature of 230C for TSS. The processrnparameters at Merti Agro-Processing plant were evaluated to test the suitability ofrnimproved varieties. The data obtained from the laboratory analysis were subjected tornANOVA using SPSS software. Bergad (Merti Variety) was used as a control. Means werernthen compared at 5% significance level. The results showed that Juices of improvedrnvarieties were not significantly different from the control in acidity and color. In fact,rnthey registered high TSS than that of the control. The Flavor of Chali juice was preferredrnmost and was not significantly different from the control. However there is a significantrndifference in NTSS, Miya and Chali scoring higher means but all sauces are notrnsignificantly different in acidity. Based on the findings a tomato juice manufacturingrnplant has been suggested that Miya variety can be used for both juice and saucernproduction, while Chali can be used only for sauce production.