The high moisture content of tomato fruits limits their storage and availability. This study evaluated the role of drying in extending shelf life and its effect on nutritional quality. Fresh samples (10 kg) were processed by sun-drying (36–40 °C, 7 days) and oven-drying (50 °C, 17 h). Proximate, mineral, and vitamin contents were analysed using standard laboratory methods. Dried samples were packaged in aluminium foil and stored for 12 weeks in a dry cabinet. After this storage period, post-storage analyses were conducted. Drying was observed to significantly reduce moisture and increase ash, fibre, protein, and carbohydrates (p ≤ 0.05). Sun-dried tomatoes retained higher ash (5.90 ± 0.44 %), fibre (3.07 ± 0.04 %), protein (7.01 ± 0.01 %), and carbohydrates (75.12 ± 0.01 %), while oven-dried samples had higher fat (1.09 ± 0.04 %) and moisture (13.00 ± 0.10 %) (p≤0.05). After storage, moisture, ash, and fibre levels declined, whereas protein and carbohydrate levels increased. Mineral analysis revealed a decrease in phosphorus, sodium, calcium, and iron after drying, while nitrogen, magnesium, and zinc levels increased. Oven-dried samples preserved higher nitrogen (2.52 ± 0.02%), potassium (166.07 ± 0.0001 mg/100g), and iron (0.44 ± 0.02 mg/100g) levels (p ≤ 0.05). Vitamins A, C, folate, β-carotene, and lycopene declined significantly after drying. Oven-drying retained more vitamin C (10.03 ± 0.02 mg/100 g), β-carotene (14.28 ± 0.04 mg/100 g), and lycopene (28.19 ± 0.002 mg/100 g) (p≤0.05). Storage further reduced the levels of calcium, sodium, and lycopene. Drying effectively extended the shelf life of tomato fruits, and oven-drying better preserved sensitive micronutrients, supporting its use in small- and medium-scale processing.