Navigating produce storage can be like navigating a maze of rules and exceptions. From what to keep out of the freezer to how certain fruits and veggies can speed up each other’s spoilage, it’s easy to see why readers often seek advice on storing tomatoes. We’ve covered canning and freezing tomatoes, but when it comes to keeping them fresh, the big question remains: to refrigerate or not to refrigerate? Our Test Kitchen experts have the answers.
How to Store Tomatoes for Maximum Freshness
The key to storing tomatoes effectively lies in their state—whether they’re whole or cut.
Storing Whole Tomatoes
According to Blanchard, it’s best to keep tomatoes at room temperature until they ripen. While refrigeration might seem like a way to prolong freshness, looks can be deceiving.
“When you refrigerate tomatoes, the ripening process stops,” explains Brekke. “If they were under-ripe when refrigerated, their taste and texture won’t improve. Tomatoes contain enzymes that develop their delicious flavor during ripening, but these enzymes become inactive in cold temperatures.”
Refrigerating tomatoes from an unripe state can result in a mealy, mushy texture and compromise their flavor, leading to a bland or tart taste.
For optimal flavor and freshness, store tomatoes at room temperature (around 60° to 65° F) on a counter or in a cabinet away from direct sunlight or sources of heat.
“If you have ripe tomatoes that you won’t be eating immediately, they can be refrigerated for a couple of days to extend their shelf life,” adds Brekke. “For the best flavor, allow refrigerated tomatoes to come back to room temperature before serving.”
By following these guidelines, you can ensure your tomatoes stay fresh and flavorful for as long as possible, preserving their quality from garden to table.
