To exert their health effect, phytochemicals such as carotenoids and vitamin E have to be bioavailable. We investigated the digestive stability and intestinal absorption of lycopene and alpha-tocopherol from a whole food containing red tomatoes and sunflower oil using, for the first time, the dynamic gastrointestinal system TNO gastrointestinal tract model (TIM) coupled with Caco-2 cells. Digestive samples were added to Caco-2 cells after appropriate ultracentrifugation, filtration, and dilution. alpha-Tocopherol was stable during digestion in the TIM, whereas a 25% loss was observed for lycopene. The absorption of both compounds was curvilinear, bidirectional, and concentration-dependent. The percentages of alpha-tocopherol absorbed, but not that of lycopene, were lower with digestas compared to those with pure compounds, suggesting competition for absorption with other components of the test meal. According to in vivo data, a lower bioavailability was found for lycopene compared to that for alpha-tocopherol. These results support the usefulness of this in vitro approach for estimating the bioavailability of active compounds from food.