Tomato is a very important source of minerals and vitamins to human diet. Its demand is on the increase globally due to the nutritional and economic benefit. Unfortunately, 20-50% of tomato produce does not reach the consumers due to the associated postharvest losses accruing greatly from its perishable nature with untold consequences. Utilization of appropriate knowledge and technologies towards prevention of this wastage is a very crucial way of sustaining tomatoes availability at household level throughout the year. The research was aimed at assessing the organoleptic, nutrient, and phytochemical qualities of turmeric modified tomato powder so as to enhance its availability and use. Tomato and turmeric were purposefully purchased from Wadata market in Makurdi which was prepared and pulverized into powder for compounding of different ranges of the composite powder. The qualities were assessed immediately before and after storage. The 10%: 90% turmeric: tomato powder was the most appreciated for taste, and general acceptability. Whereas, 100% turmeric powder was least appreciated for taste, texture, and general acceptability. The moisture content of the composite powder ranged between 5.8 to 6.5% after storage; while the protein and fat content increased after storage in all samples. The mineral concentration of Zn and Mg decreased while Na and Mn increased after storage. Phytochemicals (lycopene, Beta-carotene, Vitamin C, and curcumin) decreased after storage with lesser proportion observed in the composite samples. The research has shown that turmeric modified tomato powder can enhance nutritive and preservative benefits. Thus, the processing of the tomato into power can increase its use and prevent postharvest losses.