Irradiation is a vital tool for preventing canned tomato paste from spoilage as well as increasing its demand as sterilized food. In the present study, canned tomato paste was irradiated at two different doses i.e. 1 and 3 kGy. A dose of 3 kGy was considered as an optimized dose after comparing results with reported articles. The colour of samples radiated with either 1 or 3 kGy remained stable. The contents of moisture, ash, protein, carbohydrate and total soluble solid of the gamma-irradiated canned tomato paste were better as compared to control samples. Samples irradiated at 3 kGy showed more shelf life than that of 1 kGy and control. Hence it can be inferred from the present study that gamma radiation can be used as a tool of sterilizing the canned food material at optimized dose without significant altering its nutrient content.