The growth and mineral nutrition were investigated in seedlings of four varieties of commercial tomato Marmande, Coeur de Boeuf, Roma and a “cherry”- type tomato variety Cocktail, in nutritive solutions containing 0 or 100 mM NaCl. Salt decreased total dry weight of all varieties but with different degrees. Cocktail was the most tolerant whereas Coeur de Boeuf the most sensitive. Na+ and Cl- uptake and transport increased by the presence of NaCl. Na+ accumulation varied among the varieties as follows: Roma< Coeur de Boeuf