In Khorasan province of Iran about 1 million tonnes of tomatoes are grown annually. They are either directly sold to the customers as vegetable (200,000 tonnes) or further processed to products such as paste, ketchup, sauces etc. After the juice is extracted from fresh tomatoes, a residue primarily consisting of water, tomato seeds and peels is left. Tomato processing residues which is called tomato pulp accounts about one fifth of fresh weight or 160,000 tonnes in the area (ministry of Jahad-Agriculture, 2004). Fresh tomato pulp becomes sour and mould rapidly because it is traditionally processed during summer time and has high moisture content. Consequently, it is advisable to be ensiled or dried. Although it is commonly fed to ruminants but little data is available on its effect on milk yield, milk composition and dry matter intake in dairy cows.