I really LOVE tomatoes and so does my son! I mostly buy small grape or cherry tomatoes, so they are readily available for a quick, healthy snack. What’s the difference between these tiny tomatoes?
There has been some controversy over whether tomatoes should be stored in the refrigerator or on the counter. I decided to do some research now that tomatoes are “out of season” and I want the best taste possible this winter.
Based on my research, the report is to NOT store tomatoes in the refrigerator because the cold temperature breaks down the flavor AND the texture of the tomato. No one wants a tasteless, mushy tomato.
Many tomatoes bought in the grocery store are not ripe to begin with since they pick them early to allow for shipping time. When you put an unripe tomato in the refrigerator, the ripening process stops. On the other hand, the flavor of a tomato left to ripen on the counter may only continue to improve, up to a point, of course. If you want your tomatoes to continue to ripen, the ideal temperature range is 65-70 degrees F.
If you have tomatoes in the fridge, here’s a trick that might help to bring back some of their flavor: let them sit at room temp for 24 hours before eating. Researchers found that tomatoes left to “recondition” at 68 degrees F for a day were able to recover some of their aroma production, even if they’d previously been refrigerated for up to six days. Another option is to use up refrigerated tomatoes in a sauce recipe, where the added flavors from onions, garlic, and basil are likely to cover up the tasteless tomato. I love the Gramma’s Tomato Sauce from the Fixate cookbook!!