Edible coating has ability to reduce the postharvest losses. Therefore, the aim of this study is to extract the antioxidant from Plectranthus amboinicus leaves and optimise the extract using response surface methodology. The extraction was performed by microwave assisted extraction and antioxidant activity of the extract was evaluated. The extract from the leaves were mixed with edible coating solution to prevent water loss, control ripening process, respiration rate, delay oxidative browning and reduce microbial growth. The antioxidant enriched edible coating were applied on the fresh tomatoes. One group of coated and uncoated tomatoes were stored at room temperature and another group at refrigeration temperature. Physicochemical analysis like pH, TSS (Total Soluble Solids) and microbial analysis like bacterial count of tomatoes were done. It was observed that coating delayed the change in pH, TSS and also inhibits the growth of microorganism. The antioxidant based edible coating could be a good alternative for preserving the quality and extending the shelf-life of tomatoes.