Consumption of tomato products has long been associated with a decreased risk of several chronic diseases. The problems of keeping tomatoes fresh led to their processing. This transformation generates by-products which constitute a pollution problem and require recovery. To reduce the environmental pollution caused by these tomato by-products, many ways of valorization are proposed. The objective of this study is to summarize the work of technological, nutritional and therapeutic valorization of tomato seeds and peels. Studies were searched in Google Scholar, PubMed, Scopus and Web of Science published on tomato and tomato by-products. Several documents were found, a hundred are analyzed but 84 were cited. Thus the skins and the seeds of tomato are made up of lipid, protein, carbohydrate and mineral elements. The seeds are rich in oil composed mainly of unsaturated fatty acids. Vitamin C, β-carotene and tocopherols are also found in these by-products. The skin in addition to its diversified mineral composition, is rich in antioxidant compounds. The major antioxidant compounds are polyphenols, flavonoids, carotenoids and mainly lycopene. They are therefore rich in secondary metabolites and exert significant antioxidant and anti-inflammatory activity and are thought to prevent cardiovascular disease and certain cancers. These by-products can therefore be used as nutraceuticals or to fortify foods to obtain functional foods at low cost. They can also be used as food supplements in achieving food security. It would therefore be necessary to assess the digestibility of its by-products and to optimize the bioavailability of their secondary metabolites.