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BACKGROUND: Tomato (Lycopersicon esculentum) is an important vegetable in Ghana, with high post‐harvest losses due to absence of facilities to store, process and extend the shelf life of fresh tomatoes. Solar drying has been proven to be a more efficient and low‐cost method of enhancing quality and adding value to tomato and other vegetables. However, there are concerns about sensory appeal of the dried products. In this study a natural mixed mode solar dryer was developed to dry pre‐treated fresh Roma tomatoes. The sensory characteristics of the solar dried product was profiled and compared to the sensory properties of similar commercial dried tomato on the market using quantitative descriptive analysis methodology. Consumer testing using qualitative methods provided consumer feedback on the appeal of the solar dried tomatoes. RESULTS: Results showed that the solar dried tomato powder had a stronger tomato aroma intensity (scoring 127 on a 150 mm intensity scale) than the market products (0.7 on the same 150 mm intensity scale). When reconstituted, the solar dried tomato powder had a coarse appearance and texture, and a strong cooked tomato aroma compared to tomato paste. Consumers indicated that tomato powder was used as a thickener because it was highly viscous and when reconstituted imparted a desirable cooked tomato aroma and flavor. CONCLUSION: Considering the positions of the tomato products in the sensory space, although tomato powder had its own unique sensory properties, it also exhibited some sensory characteristics found in tomato paste. From this study, high‐quality tomato powder has great potential for commercialization. © 2021 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]