Tomatoes, with their sweet, juicy flavour, can be the highlight of many recipes, whether sourced from your local farmers market or your own backyard garden.
Versatile and delicious, they can be sliced for sandwiches, diced for salsa, chopped for salads, and used in countless other dishes.
Yet, the fleeting perfection of ripe tomatoes can be easily lost if not stored properly.
With a few simple steps, you can extend their shelf life and enjoy them for longer, maximising their flavour.
The first thing to know is that fresh tomatoes should not be chilled, as once they reach their peak ripeness, refrigerating them halts further ripening.
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So, unless your tomatoes are perfectly ripe, chilling them won’t lead to that ideal juicy tomato you desire.
However, if you find yourself with perfectly ripe tomatoes that you can’t use immediately, storing them in the fridge is an option.
Ripe tomatoes can last a day or two in the fridge without significant loss of quality.
Avoid leaving them in the fridge for more than a couple of days, as extended chilling can lead to dehydration, resulting in a less juicy tomato with flesh that is mealy or mushy.
For the best flavour and texture, always aim to eat tomatoes at room temperature, allowing them to warm up before slicing and incorporating them into salads or sandwiches.
Finally, storing tomatoes with their stems down is a good practice for a couple of reasons.
Firstly, it helps prevent moisture from escaping through the stem, which can help keep the tomatoes juicier for longer.
Storing them this way may also reduce the likelihood of mould growth around the stem area and can prolong the freshness of your tomatoes.
