Tomatoes (Solanum lycopersicum) are one of the most widely consumed vegetables worldwide. In recent years, cherry tomato varieties have gained popularity due to their nutritional and organoleptic properties. However, little information is available in Ecuador regarding its bioactive benefits. Against this backdrop, this study aimed to quantify the carotenoid and total phenol content in various coloured cherry tomato varieties (yellow, green, black, oval red and red spotted) at three ripeness stages defined by skin colour (M0%, M50% and M100%). Bioactive compound extraction was performed by microextraction, and quantification was carried out using a spectrophotometer with a microplate reader. Total phenols were determined using the Folin-Ciocalteu method. The results showed that black cherry tomatoes, oval red tomatoes and red puntón tomatoes had the highest levels of carotenoids at full maturity (M100%), with respective values of 1172.06, 959.31 and 845.01 mg/100 g DW. Regarding total phenols, a downward trend was observed in most varieties as ripeness progressed. Yellow cherry tomatoes exhibited the highest initial value (5.69 mg GAE/100 g DW) at M0%, which decreased to 2.43 mg GAE/100 g DW at M100%. Similar behaviour was observed in green and red cherry tomatoes, whose initial contents of 2.21 and 4.21 mg GAE/100 g DW, respectively, decreased to 1.56 and 1.84 mg GAE/100 g DW. Black cherry tomatoes exhibited low phenol levels throughout the stages (1.88–2.51 mg GAE/100 g DW), whereas red oval tomatoes remained relatively stable at approximately 4–5 mg GAE/100 g DW. These findings demonstrate that varietal colour and degree of ripeness influence the accumulation of carotenoids and phenols in cherry tomatoes. This supports their potential as a source of bioactive compounds with nutritional and functional significance.