Wastage of tomato during peak season and the consumers increasing trend toward natural and nutritional diet have led the food industries to develop new and quality tomato product containing natural ingredients. Accordingly, the present research was conducted to prepare tomato cubes with the incorporation of salt and spices at various levels and to study the influence of these selected spices (garlic, onion, ginger, red pepper, turmeric, coriander, cumin) & salt on the quality characteristics of tomato cubes stored at room temperature for 90 days. The treatments were LS0, LS1, LS2, LS3, LS4, and LS5.. Physico-chemical (total soluble solids, tritratible acidy, ash and moisture), total fungal count and sensory properties (color, taste, flavor and overall acceptability) of tomato cubes were analyzed at 15 days interval. The means of TSS, titratible acidity, moisture and ash of tomato cubes were ranged from 26.81 (LS3)−31.33 (LS5), 1.41 (LS0)−3.04 (LS5), 21.44 (LS3)−23.35 (LS1) and 10.57 (LS1)−34.53 (LS2) respectively, during storage period. The mean value obtained in term of fungal count ranged from 9.71×10-1 (LS5) to 12.86×10-1 (LS3, LS4). The result observed in case of color, taste, flavor and overall acceptability ranged from 5.90 (LS0) to 7.56 (LS3), 6.34 (LS0) to 7.50 (LS4), 6.44 (LS0) to 7.47 (LS3), 5.89 (LS0) to 7.77 (LS3), respectively. The present findings showed that moisture content, total fungal counts and sensory properties were decreased however, total soluble solids, tritratible acidy and ash content of cubes increased with storage. The results further showed that treatments LS3 followed by LS4 were found most acceptable in term of microbial, physicochemical and sensory acceptability of product.