The objective of the present study was to standardise the duration and temperatures of the conventional oven drying methods for best physical and sensory characteristics of dried tomato. The experiment consisted of two factor factorial design (3*2) with three levels of drying temperature (70°C, 80°C and 90°C) and two levels of drying duration (7 and 8 hours) with three replications. An improved and high yielding variety (Cochoro) of tomato released in 2007 for processing and widely grown in