This study is aimed to develop a common lycopene rich ready to eat snack. So ‘Rusk’ is selected as a food vehicle and tomato puree is chosen (one of the rich source of lycopene) for fortification into the rusks. Plain Rusks are kept as control. The sensory evaluation is conducted among semi-trained and untrained panel judges. The statistical analysis showed that there is no significant difference between control and lycopred rusks in sensory evaluation among both the panel judges which implied that the researcher product was found to be equally good in par with the control product in terms of its organoleptic properties.