Antioxidants are bioactive compounds that inhibit or delay the oxidation of molecules. It has the capacity to offset the harming impacts of free radicals in tissues. Synthetic antioxidants have been used to retard oxidative deterioration of foods. However, it has been discovered that some of synthetic antioxidants especially butylated hydroxytoluene (BHT) and butylated hydroxy anisole (BHA) are carcinogenic. This leads to irritating interest in seeking for safer means of natural antioxidants of plant origin. The aim of this study was extraction and optimization of antioxidant from mixture of schinus molle and tomato fruit using maceration extraction method with ethanol-water mixture binary solvent. In this study, Proximate Composition, Phytochemical screening and FTIR analysis of tomato, schinus molle and mixture of the two fruits were analyzed. In this investigation the extraction was done using maceration extraction method at different levels of extraction conditions (temperature, time and tomato to schinus molle ratio) and the extraction yield was obtained from 31.97- 49%. The maximum extraction yield was obtained at a combination of 110 min,50:50%w/w and 60 0C process conditions. As the result of response surface method optimization, the predicted optimum yield of antioxidant (50.0748%) was found at an optimum extraction temperature 550C, extraction time 132min and tomato to schinus molle fruit 47.6:52.4%w/w. Therefore, using the mixture of Tomato and schinus molle rather than using each fruit separately has a better extraction yield. Antioxidant activity was also studied by determining total phenolic content (TPC), total flavonoid content (TFC), 2, 2- diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity using spectrophotometer. The total phenol content ranged from 5.9-230 mg GAE/g extract, the total flavonoid content of extract ranged from 124-308 mg QE/g extract and DDPH radical inhibition activity ranged from 34.23 to 80.2% for ethanolic extract. Antioxidant potential of the extract was also examined by concentration of extract at which 50% of free radicals were inhibited. It was determined using linear regression. The IC50 value for the extract was 1.59 mg/ml.