Tomato oil is an oil extracted from the seeds of tomatoes, typically collected as a byproduct of tomato paste and sauce production. Rich in linoleic acid, lycopene, and vitamin E, it has gained popularity both as a cooking oil and as a skincare ingredient. A less common form, tomato-infused oil, is made by steeping dried tomatoes in a carrier oil like olive oil, but when people refer to “tomato oil” in health or beauty contexts, they almost always mean cold-pressed tomato seed oil.
How Tomato Seed Oil Is Made
Tomato processing generates enormous quantities of leftover pulp, skin, and seeds. The seeds, once separated and dried, contain enough oil to make extraction worthwhile. The three main methods are solvent extraction using ethanol or hexane, cold pressing, and supercritical CO2 extraction, which uses pressurized carbon dioxide to pull the oil out.
Each method produces a slightly different product. Solvent-based extraction using hot ethanol yields the most oil overall. Supercritical CO2 extraction yields less oil but preserves the highest concentration of plant sterols, compounds that may support heart health and reduce cholesterol absorption. Cold pressing, the simplest method, is the most common for consumer-grade oil and retains a good balance of nutrients without chemical residues.
Fatty Acid and Nutrient Profile
Tomato seed oil’s defining feature is its high linoleic acid content, an omega-6 fatty acid that makes up more than 50% of the oil’s total fat. Linoleic acid is essential for maintaining the skin’s moisture barrier and plays a role in reducing inflammation when consumed. Palmitic acid accounts for 20% to 29%, oleic acid (the main fat in olive oil) for 13% to 18%, and minor fatty acids like stearic and linolenic acid each contribute less than 3%.
The oil is also a concentrated source of carotenoids, the pigments responsible for the red and orange color of tomatoes. Lycopene is the dominant carotenoid, measured at roughly 22 to 37 mg per 100 mL of oil depending on processing temperature. Total carotenoid content can reach nearly 48 mg per 100 mL in cold-processed oil. Because these carotenoids are already dissolved in fat, your body absorbs them more efficiently than it would from raw tomatoes alone.
Vitamin E rounds out the profile. The primary form present is gamma-tocopherol, ranging from about 66 to 112 mg per 100 g of oil. Alpha-tocopherol, the form most commonly associated with vitamin E supplements, appears in much smaller amounts (1.6 to 3 mg per 100 g). Together, these tocopherols act as natural antioxidants that help the oil resist spoilage and provide protective benefits when applied to skin or consumed.
Antioxidant Strength
Tomato seed oil’s antioxidant activity goes beyond what you’d get from lycopene alone. In lab studies on human immune cells, the whole oil was significantly more effective at neutralizing damaging free radicals than purified lycopene by itself. The oil reduced markers of oxidative stress triggered by hydrogen peroxide and suppressed several inflammatory signaling pathways that cells activate under stress. This suggests the combination of lycopene, tocopherols, and plant sterols works together more powerfully than any single compound.
Skin Benefits
Tomato seed oil has become a sought-after ingredient in serums, moisturizers, and facial oils, and there’s reasonable science behind the trend. Its high linoleic acid content is relevant because people with acne-prone or oily skin tend to have lower levels of linoleic acid in their natural skin oils. Applying a linoleic-acid-rich oil can help rebalance that ratio without clogging pores. Tomato seed oil scores between 0 and 2 on the comedogenic scale (where 0 means it won’t clog pores and 5 almost certainly will), making it suitable for most skin types.
The carotenoids in the oil offer a layer of UV protection. Phytoene and phytofluene, two colorless carotenoids found alongside lycopene, absorb ultraviolet light directly. When consumed or applied topically, carotenoids also accumulate in the skin and reach the surface through natural oil secretion and sweat. Once there, they help protect a key structural fat in the outermost skin layer that is easily damaged by air and sunlight. Research on tomato-derived extracts found measurable improvements in the skin’s physical barrier, with reduced water loss through the skin surface.
At a cellular level, tomato carotenoids appear to enhance the skin’s built-in defense systems. Studies on skin cells showed increased activity in genes involved in DNA repair, detoxification of environmental chemicals, and recruitment of immune cells that fight off pathogens. Under UV or oxidative stress, the same carotenoids shift into an anti-inflammatory role, dialing down the chemical signals that cause redness and irritation. This dual action, boosting defenses when calm and calming inflammation when stressed, makes the oil particularly interesting for daily skincare.
Culinary Uses
Tomato seed oil has a mild, slightly nutty flavor with a faint tomato undertone. It works well as a finishing oil drizzled over salads, pasta, or grilled vegetables, where its flavor comes through without being overpowering. Its fatty acid profile is similar to sunflower oil, making it a reasonable substitute in dressings and light sautéing. However, its relatively high polyunsaturated fat content means it breaks down faster at high temperatures than oils like avocado or refined olive oil, so it’s not ideal for deep frying.
Storage and Shelf Life
Like most oils high in polyunsaturated fats, tomato seed oil is vulnerable to oxidation, which is the main cause of rancidity and nutrient loss. Research testing the oil under different conditions found that higher temperatures, exposure to light, and more air in the container all accelerated degradation. At room temperature (around 25°C or 77°F), the oil remained stable for up to 210 days. At 35°C (95°F), quality declined noticeably by 105 days.
To get the longest life out of your bottle, store it in a cool, dark place with the cap tightly sealed to minimize the air inside. A refrigerator is ideal, especially after opening. Dark glass bottles are preferable to clear ones. If the oil develops a sharp, paint-like smell, it has gone rancid and should be discarded.