Tomatoes flesh texture is tender, l eading to mussy texture when cooked and immersed in sugar solution during the sweets processing. Therefore, this research used calcium hydroxide (Ca(OH)2) to aid the proper texture formation of tomatoes sweets during processing. The aim of this research was to observe the proper concentration of Ca(OH)2 and duration of immersion according to the quality and sensorial properties of tomatoes sweets. The experimental design used was Completely Randomized Design with two factors, i.e. Ca(OH)2 concentrations (5, 10, and 15 % (w/v)) and immersion duration (2, 6, 12, and 24 hours). Each treatment was done in three replications. Moisture content, vitamin C, total acid, texture and sensorial parameter test was evaluated. The research results showed significant difference between the Ca(OH)2 and immersion duration treatments. Moisture content and texture score increased along with the addition of Ca(OH)2 concentration and immersion duration, but it had negative correlation with vitamin C and total acid content. The tomatoes sweets treated with 15% Ca(OH)2 and immersion duration of 2 hours was the most preferred by panelists. The best treatment of tomatoes sweets from the sensory perspective contained 46.64% moisture content, 52.99 mg/100g vitamin C, 1.26% total acid, and 2.3 kg/cm2 texture score.