Consistency constitutes one of the main quality traits of tomato purees, considered to be suspensions of insoluble particles (pulp) in a solution watery. The main factors determining the consistency of tomato paste and puree are: total solids content and solids content insoluble solids; the particle size and shape of the insoluble particle; the break; these parameters have a major impact on the rheology of the tomato concentrate. The objective of our work is the study of the rheological and physicochemical characteristic of two types of tomato concentrate from Amour group (Blida; Algeria) at two different break temperatures (90ºC and 65ºC); the results show the rheological properties of tomato concentrate depend of the break temperature.