Nutrition and health are the two most important related areas which always need to be refreshed. Tomato has become an important vegetable of the world in view of the increasing demand for the fresh consumption as well as for processing industries. As a fresh commodity and as a processed product, tomato represents a major source of essential nutrients. The present studies were carried out to evaluate the beta-carotene content of organic and conventionally grown tomatoes by combining SPE and HPLC techniques. The analysis of the sample revealed that β-carotene percentage recorded in organic samples were higher than that the control. Sample T₃ organic was recorded with 13.41 per cent purity, followed by T₄ (8.3%). Minimum percentage purity (4.81%) was recorded in the conventional treatment (control). The results clearly indicated a higher percentage of β-carotene in organic treatments, as compared to farmer’s practice (control).