Tomato is considered to be a protective food for its high antioxidant property. Processing and preservation of tomatoes is a dire need during seasons to utilize the thrown out tomatoes due to less selling price. This study aims in developing tomato products using preservation techniques and analyse the basic nutrients present in the formulated products. Products like dehydrated tomatoes, tomato jam, tomato candy, instant tomato bath powder and instant tomato rasam powder were formulated and the recipes standaridised. Organoleptic evaluation was carried for all the formulated recipes for its best acceptability and shelf life. The developed products showed better acceptability with good shelf life of 90 days in the refrigeration temperature and 45 days in the room temperature.
