WHY YOU SHOULD REFRIGERATE TOMATOES AND IGNORE ANYONE WHO SAYS OTHERWISE

​

Once fully ripened, tomatoes are better off in the fridge than left on the counter.

The refrigerator is frequently your best bet for storing tomatoes. Because I hear people say that "Don't ever, not for even one nano-fraction of an instant, consider putting your tomatoes in the fridge!" 

Here are my reasons, along with a quick-and-dirty guide to help you decide when to refrigerate tomatoes and when not to. 

By my tests and results my sub-par tomatoes tasted better after 1 day when left on the counter as compared to the fridge. But after 2 days, the refrigerated tomatoes began to taste better than the countertop ones—a surprising result that contradicted other people's assertions.

​

So while at a cool 70°F a tomato may well stay in optimal condition for several days on the counter, in my real-world kitchen, the tomatoes peaked in ripeness after their first day of room temperature storage, then began to get too ripe, losing flavor and texture in the process. The refrigerated ones, meanwhile, were protected from those damaging heat effects.

The exact details of these results will vary, of course, from kitchen to kitchen.

​

Conclusion and Storage Tips

The question of whether to refrigerate tomatoes or not is really a question of which is the lesser of two evils. I have little doubt that food scientists are right, and that the ideal storage temperature for tomatoes is somewhere between 55 and 70°F—at least for supermarket tomatoes.

But I also know that few of us maintain such consistently cool temperatures at home. If you have a chilly cellar or a wine fridge, then count yourself lucky. If your thermostat is always set that low, then I don't want to see your electric bill. The rest of us have a choice: warm (or even sweltering) counter, or too-cold fridge. Once your tomatoes are ripe, you really should be choosing the fridge.

​

Based on my tests, here are my tomato-storage guidelines:

• If at all possible, buy only as many perfectly ripe tomatoes as you can eat within a day or two, keep them stored stem-side-down on a flat surface at room temperature, and make sure to eat them all within the first day or two.

• If you buy under-ripe tomatoes, leave them out at room temperature until fully ripened, then move them to a cooler spot for longer storage.

• If you have a wine fridge or cool cellar, store all ripe tomatoes that you can't eat within the first day there.

• If you don't have a wine fridge or cool cellar, store all ripe tomatoes that you can't eat within the first day in the refrigerator.

• If storing tomatoes in the refrigerator, it may be better to locate them on a top shelf near the door, which is often warmer than the bottom and back of the fridge.

• If you're the kind of person who can't stand eating fridge-cold tomatoes and doesn't have the time or patience to let them warm back up on the counter, then you've got some tough decisions ahead of you, I'm afraid.

And the next time someone insists that tomatoes should never, ever go in the fridge, tell them to chill out, then show them this article.

DIFFERENT TYPES OF TOMATOES

Technically a fruit, tomato is widely categorized as a vegetable. Tomatoes are true fruits that are developed from the base of the flower and contain the seeds of the plant. Tomatoes come in all kinds of shapes, sizes, colors, and flavors, and while talking about the different types of tomatoes, they are categorized based on their shape and size, such as:

• Globe tomatoes or Round tomatoes

• Heirloom tomatoes

• Roma tomatoes

• Pear tomatoes or San Marzano tomatoes

• Campiri tomatoes

.

Globe tomatoes or Round tomatoes

These are the standard variant of tomatoes and are often referred to as Slicing tomatoes. They are easily identifiable because they are large, round, and red. Also, they are heavy in weight and generally weigh up to two pounds. These are pumpkin shape, large, rigged and deep red or orange in color, with a good firm texture and sweet taste. They are low in acidity, hence are excellent choice for baking, stuffing, using them as whole in sandwiches and other dishes. Example,

• Oxheart tomatoes – shaped like large strawberries

• Beefsteak tomatoes - kidney-bean shape, thinner skin and large in size

Heirloom tomatoes

These varieties of tomatoes have been passed down through the generations from hundreds of farmers and gardeners around the world.  They have been growing in popularity in recent years.  Their variety of shapes, sizes, tastes, and unique colors make them particularly attractive to gourmet cooks. The short-shelf life of these tomatoes, which are harvested to nearly fully ripe, is their biggest downfall. The different color types are:

• Green tomatoes – bright green flesh, with slight acidity and tangy flavor

• Yellow tomatoes – sweet, slightly lemony, mild flavor with low acidity

• Orange tomatoes – mildly, sweet, delicately flavored with a low acidity

• Red choice tomatoes – aromatic and sweet with a full, fruity, plumy flavor

• ​

Roma tomatoes

These are sometimes called as ‘plum tomatoes’. They are less juicy than the other types of tomatoes. Though, these are the most popularly used for making sauces and pastes, because of their thick flesh and lower proportion of seeds. These are egg-shaped with thick skin and flesh, and are considered best because of their high concentration and acidity. They are also good for baking, canning, and broiling. These are further classified as:

• Cocktail plum tomatoes – sweet and tangy

Pear tomatoes or San Marzano tomatoes

San Marzano tomatoes are a type of plum tomato but they are longer and thinner, and have a point at one end. These are less juicy and sweet, but are quite meatier in their concentration. They get their name from their shape, which resembles a pear. They also widely used for making rich gourmet paste.

Cherry tomatoes

​

These are Cluster variant of the tomatoes. Cherry tomatoes tend to be just about the same size as a cherry, but they are much sweeter and juicier than the other larger varieties of tomatoes. Cluster tomatoes come in different shapes, sizes and colors. These are vine ripened as they are available on wine, and are picked in different stages of ripening depending on their varieties. They are mainly eaten as whole in salads, pastas, etc, but can be added to other dishes. They can be categorized as:

• Baby plum tomatoes – sweet, oval shaped variety perfect for eating as they are

• Cherry wine tomatoes – not so firm, tangy, sweet flavored juice, with deep red color

• Grape tomatoes – small, oblong, and sweet-tangy in taste.

​

• Campiri tomatoes – sweet and juicy texture, are similar to cherry tomatoes, but slightly larger in size.

Thus, based on the above explanation, the different types of tomatoes can be easily distinguished. One should remember that tomatoes are extremely important in a meal, because of their large health benefits. These are rich in Vitamin A, and contain the 40% daily required Vitamin C. Also, tomatoes are excellent food for aiding vision improvement and helpful in controlling your body’s blood sugar level. They also prevent heart attacks and strokes by lowering blood pressure and cholesterol levels. So, everyone, say yes to tomatoes!