Tomato (Lycopersicon esculentum) has plethora of health benefit due to high antioxidant substances, are rich in this vegetable. The red colour of tomato is due to high content of lycopene. Lycopene is a very potent natural antioxidant and it quantity depends on time of tomato harvesting, agriculture practice, size and shape of tomato. Two parts of tomato viz., tomato skin and tomato pulp, were evaluated for antioxidative stability in ghee during storage. Our study suggested that addition of tomato skin increased the oxidative stability of ghee during accelerated storage, various oxidative parameters Free fatty acid (FFA), Thiobarbituric acid (TBA) and Peroxide value (PV) were lower for tomato added ghee samples as compared to control sample. Between tomato skin and tomato pulp, better oxidative stability during storage due to high lycopene and polyphenol content in the former was observed than the latter. Our study revealed that tomato skin which is the waste of food industry could be a very good substitute of synthetic antioxidant.