Tomatoes are climacteric fruit, which means they continue to ripen after harvest thanks to ethylene. Use that to your advantage to get better flavor at home.
Room temperature vs. fridge
- Unripe to ripe (green → orange → red): keep at room temperature (18–22 °C), out of direct sun, with airflow.
- Fully ripe but you need to hold 1–3 days: the fridge is OK. Put tomatoes in the crisper in a breathable container. Let them warm 30–45 minutes before serving—aroma compounds rebound.
- Cut tomatoes: always refrigerate in a covered container; use within 48 hours.
Ripening hacks
Place tomatoes with a ripe banana or apple in a loosely closed paper bag. Ethylene speeds color change. Check daily and remove any that are ready or developing soft spots. Store large tomatoes stem-side down to seal the scar and slow moisture loss.
Never stack deep
Pressure bruises the ones at the bottom. Use a single layer on a tray or wire rack.
Freezing options
- Whole: rinse, core, freeze on a tray, then bag. Skins slip off under warm water when you cook them.
- Roasted first: halve, roast with oil and salt until edges caramelize, cool, freeze in portions for instant sauces.
- Pulp/Passata: blend, simmer 10 minutes with a pinch of salt/sugar, cool, freeze flat in bags.
Common mistakes
- Chilling unripe tomatoes (bland texture).
- Sun-on-windowsill storage (overheats, toughens skins).
- Plastic bags at room temp (traps moisture → mold).
