Tomatoes are widely consumed but highly perishable due to their rapid respiration and delicate skin, causing significant post-harvest losses. Sustainable preservation is essential to maintain quality and reduce food waste. This study investigated aloe vera gel (AVG) as a natural, edible coating to extend tomato shelf life. Tomatoes at the pink ripening stage were coated with AVG for 3 and 6 minutes, then stored at 10 °C and 85% relative humidity for 16 days. The physicochemical traits pH, firmness, moisture content, total soluble solids (TSS), and microbial load were assessed every four days. AVG coatings slowed declines in pH, firmness, and moisture content compared to controls (p<0.05). Non-coated tomatoes dropped from pH 4.48 to 2.87, while 3- and 6-minute coated samples retained higher pH (3.28 and 3.65). Firmness fell to 0.56 kg/cm² in controls, but coated samples retained 1.18 and 1.50 kg/cm². Coated tomatoes had higher final moisture (78.35 to 80.25%) than controls (70.45%) and less weight loss (29.55 to 30.26 g vs. 28.11 g). TSS levels remained higher in coated tomatoes (3.10 to 3.40 °Brix vs. 2.40 °Brix), with lower microbial counts (2.95 and 2.16 vs. 4.24 log CFU/g). These results support AVG as an effective, eco-friendly method for preserving tomato quality.