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Food quality and safety are of concern to every individual. Quality can be considered as a complex characteristic of food that determines its value or acceptability to a consumer. Consumer awareness of the relationship between foods and health together with environmental concerns has led to an increased demand for organically produced food. The post harvest products of tomato are being consumed in form of tomato ketch-up. Keeping in view the quality and safety of consumers the following studies were undertaken to evaluate the food safety in tomato ketch-up prepared from organic and conventionally grown tomato cultivar (Solan Lalima). The organic and conventional tomato ketchup was analyzed for microbiological spoilage and safety parameters at every 20 day interval, during storage. For enumeration of microorganisms present in each sample, 10-fold serial dilutions was followed and the colonies were counted on nutrient agar media after 24 h incubation at 37ºC at 20 day time interval. The shelf life of the organic sauce was found to be over 20 days then the control sample. It can be concluded that, the organic system of cultivation is good for environment, human health having attractive returns to the farmers.