Tomato sauce is made primarily from tomatoes. Sauces are versatile food products that can be used to enhance the flavour and appearance of a variety of dishes. However, sauces can also be a source of foodborne illness if they are not properly processed and stored. This study evaluated the microbiological and organoleptic properties of processed and stored tomato sauce. The aim was focused primarily on assessing the relationship/effect of storage for up to three months on the organoleptic and microbial characteristics of processed tomato sauce with and without ginger. The tomato sauce was prepared in varying portions/concentrations using different methods, including heat treatment, freezing, and drying. They were then stored at different temperatures, including refrigeration and room temperature, and both the organoleptic and microbiological properties were determined using standard methods. Various biochemical analyses were employed in identifying different tentative bacteria present in the samples. A range of bacteria was isolated with a range of frequency distributions; Bacillus subtilis (15%), B. licheniformis (15%), Bacillus sp (5%), Staphylococcus aureus (22%), Proteus vulgaris (22%), Enterobacter aerogenes (11%), Bacillus cereus (5%), Escherichia coli and (5%). The findings showed a varied microbial load in fresh sauce garnished with ginger (too few to count) for the first month, while for the second month, this reached 92CFU/mL, while after three months, and stored over time, this was attributed to the antimicrobial properties of ginger. The coliform count ranged from 0 to 6 CFU/mL. There was also a remarkable change in the sensory attributes of the sauce. The sensory appeal and texture were better off with sauce samples containing ginger than those without ginger.