Fresh tomatoes higher in lycopene content than standard varieties have recently been designed. We hypothesized that consumption of fresh, high lycopene tomatoes (HEC) for 3-weeks, as compared to standard fresh tomatoes, (LEC) would result in significant increases in serum lycopene and reductions in oxidative stress and inflammation. Forty healthy adult men (37.5%) and women (62.5%) age 55.3±4.7 years (BMI = 25.1±3.3 kg/m²) completed this randomized, crossover, controlled tomato intervention. Serum lycopene, oxidative stress (8-OHdG, 8-iso-PGF2α) and inflammation (hsCRP) were assessed. Significant increases were seen in trans- and cis-lycopene (pre- and post-intervention, P < 0.0001), with cis-lycopene increasing significantly more during HEC consumption as compared to LEC (P=0.03). No significant changes in 8-OHdG, 8-iso-PGF2α or hsCRP were demonstrated. Consumption of HEC tomatoes resulted in significant elevations in serum lycopene but not significant reductions in oxidative stress or inflammation in this healthy adult population.