Numerous studies were performed to add or to replace some meat components with antioxidants in order to maintain their properties during storage or to improve their health benefits or color. Only a few studies have examined the addition of lycopene or tomato pomace, peels or seed to meat products. The aim of this study was to determine the technological and nutritional effects of dry tomatoes added in different concentrations on reformulated pork baked products. Based on the preventive effects of tomatoes content (flavonoid, vitamin E, lycopene, and other carotenoid antioxidant) the experiments were performed to obtain reformulated pork baked products used dried tomatoes as 40% (R40) and 50% (R50) reported to the protein emulsions. The reformulated pork products were supplemented with 10% (R40.10/R50.10), 15% (R40.15/ R50.15) and 20% (R40.20/R50.20) emulsions. The samples were baked at 180°C/45’ into a convection oven (Indesit FIMB51KIX) and after were weighted (Technical Balance PGW2502E) and texturally tested with a CT3 Texture Analyzer. The mass variations were dependent on the concentration of added emulsions and the dried tomatoes percentage. It could be observed that with the increasing of emulsion concentration the technological losses reduced. As for the samples R40.20 and R50.20 the mass variation decreased by about 33% reported to the control samples (Mp, Mp10, 15, 20), which reduced technological losses from 43% to 40%, 37% and 35% in the range of added protein emulsion concentrations. The hardness had a decreasing tendency in the experimental samples compared with the control samples. There were no significant changes in the samples hardness between 40 and 50% of added dried tomatoes. The results registered lower values compared with other researchers work (Savadkoohi S. et al. 2014, García M.L., Calvo M.M., Selgas D. M. 2009) for beef frankfurter and beef ham. In conclusion, the findings of the present work reveals some optimizations of the technological losses based on the adding of protein emulsions with dried tomatoes in reformulated pork baked products. The intake of plant-based food additives (fruits and vegetables), which are rich sources of antioxidants, pigments and fibers, is recommended to combat chronic diseases.