The present invention is directed towards a process for the storage of unblended tomato pomace or tomato peels containing lycopene, comprising the following steps: a) providing tomato pomace and/or tomato peels, whereby the amount of lycopene in the tomato pomace or in the tomato peels is at least 50 ppm by weight, preferably at least 100 ppm by weight, more preferably at least 200 ppm by weight, based on the total fresh weight of the tomato pomace and tomato peels； b) pressing the tomato pomace and/or tomato peels to reduce its water content, preferably to an amount in the range of from 55 to 80 weight-%, preferably to an amount in the range of from 55 to 75 weight-%, more preferably in an amount in the range of from 55 to 65 weight-%, most preferably in an amount in the range of from 50 to 65 weight-%, based on the total weight of the tomato pomace and tomato peels, respectively； c) silage storing the unblended tomato pomace and/or tomato peels, preferably without any additive, for a period of at least 120 days, preferably for a period of at least 180 days, more preferably for a period of at least 270 days, even more preferably for a period of at least 365 days, most preferably for a period of at least 394 days. Advantageously the loss of lycopene during storage for several months is ≤5 weight-%, based on the total amount of lycopene. This is surprising since lycopene is known to be one of the least stable and most oxygen-sensitive carotenoids, and since neither cooling nor addition of preservative of the stored tomato pomace and tomato peels, is necessary.La présente invention concerne un procédé de stockage de marc de tomate ou de pelures de tomate non mixés contenant du lycopène, comprenant les étapes suivantes : a) fourniture de marc de tomate et/ou de pelures de tomate, la quantité de lycopène dans le marc de tomate ou dans les pelures de tomate étant d'au moins 50 ppm en poids, de préférence d'au moins 100 ppm en poids, de préférence au moins 200 ppm en poid
