Tomato powder was prepared using three different temperatures i.e. 50, 60 & 70 °C at 53% Rh for 18, 12 and 10 h, respectively. Physical characteristics, antioxidant activity and microbial load were determined using standard methods. Tomato powder prepared at 50 °C and 60 °C were good in color while powder prepared at 70 °C showed significant darkening. Water absorption capacity was found highest for powder prepared at 60 °C. The DPPH free radical scavenging activities of various types of tomato powders were found between 45.41 to 58.00 per cent. The highest Antioxidant activity was found in tomato powder prepared at 50 °C and lowest in prepared at 70 °C. The total plate count (TPC) of tomato powder prepared at 50 °C and 60 °C were approximately similar i.e. 36 x 104 cfu/g and 35 x 104cfu/g, while found lowest i.e. 14 x 104 cfu/g for powder prepared at 70 °C. The overall concentration of Total viable counts were found lower in all types of tomato powder when compared to PHLS (Public Health Leadership Society) standards which showed good microbiological quality of prepared tomato powders using experimental processing conditions. Tomato powder prepared at 60 °C for 12 h at 53% Rh is was found optimum keeping in view all the parameters.