The purpose of the study was to analyze the quality, level of preference, and shelf life of tomato dodol. This type of research is an experiment by repeating it three times. The object of the research was tomato dodol with rice flour substitution with a ratio of glutinous rice flour and rice flour as much as 1: 1. The data collection technique was through an organoleptic test format and a hedonic test from limited panelists. The data was analyzed by Analysis of Variance (ANOVA). The results showed that the taste of tomato dodol was accepted at level 4 (hedonic scale 1–5), followed by shape, color, aroma, and texture. Shelf life is limited to 3-4 days at room temperature (28°C-30°C). Temperature and storage time affect the color, aroma, texture, and appearance of tomato dodol, which affects the decrease in panelists' preference level.