Gazpacho, sauces, dips, and salads - there are so many fantastic ways to relish tomatoes that are fresh and sweet with just the right amount of tartness.
The trouble, however, is that this juicy fruit (yes, tomato is a fruit, botanically speaking) is also known for being highly perishable and fragile.
That’s why we’ve rounded up expert tips, time-tested hacks, and storage strategies and created this guide to help you preserve this summer produce for longer.
Table of Contents
Can You Store Whole Tomatoes in the Fridge?
The jury is still out on this one. Whether your tomatoes are ready for refrigeration depends on how ripe they are. If they are already at peak ripeness and you don’t see yourself using them anytime soon, go ahead and refrigerate them.
The cold conditions of a fridge halt the ripening and slow down spoiling. With this method, ripe tomatoes can easily last for a couple of weeks.
However, it only makes sense if they are soon to go squishy and overripe. If ripe or unripe, it’s best to keep them out of the refrigerator and on the countertop for optimal flavor.
These bright red tropical fruits contain enzymes that give them their delicious flavor and aroma. But these enzymes don’t do well in temperatures below 60 degrees Fahrenheit, making the fruit mealy, mushy, and lacking flavor.
Even if you transfer them back to room temperature, many of the key enzymes are lost permanently, and what you end up with is a tomato with a zapped-out flavor and poor texture.
How to Store Ripe, Whole Tomatoes
No matter what variety you’ve picked (Heirloom, cherry, Roma, or beefsteak), if your tomatoes are on the cusp of ripeness, leaving them on the countertop is a good idea.
In fact, room temperature conditions allow them to ripen naturally, acquiring a delicious aroma and flavor. But leaving them out only makes sense if you’re planning on eating them within a few days.
Whole tomatoes at peak ripeness should be eaten right away or stored in the fridge.
Ripe tomatoes are fragile. It doesn’t take much for them to bruise or blemish.
But here’s a little trick to help you keep them firm and juicy:
Grab a container, line it with a tea towel, and store the whole, ripe tomatoes with their stem side facing downwards.
Leave the container open. Keep the tomatoes this way until you’re ready to consume them.
This hack preserves moisture and prevents mold growth.
How to Store Halved or Sliced Tomatoes
Like any other produce, a tomato with its peel removed deteriorates more quickly than an unpeeled one.
However, there may be times when you’ve got some sliced, halved, or peeled tomatoes leftovers you need to store. If that happens, a refrigerator is your best bet.
Granted, it could alter the taste and texture, but Leaving the cut tomato out on the counter will cause it to shrivel and dry out, not to mention become a breeding ground for bacteria. Here’s what you can do instead:
Halved: Place the halved tomato cut side down on a paper towel inside a Tupperware or container or wrap it in a plastic wrap. Refrigerate it and consume it within three days.
You can avoid refrigeration if you’re planning to eat the other half within 24 hours. Be sure to place the cut side down on a plate and cover the unpeeled side with a paper towel to keep it from losing moisture or attracting bacteria.
Sliced or Chopped: Sliced, chopped, or diced tomatoes should always go into a resealable storage container or a ziplock plastic bag and be refrigerated. This keeps them from going bad. Aim to use them within three days.
How to Freeze Tomatoes
Juicy, ripe tomatoes are one of the highlights of summer. So, don’t be surprised if you find yourself with a rather large stock. Instead of rushing through them, make the tomatoes last till the winter. How?
By freezing them! Here are the most commonly used methods to freeze tomatoes:
Prepping: Start by prepping the tomatoes by rinsing and drying them with clean kitchen towels—some folks like peeling and deseeding the tomatoes before freezing.
Well, you don’t have to do that unless you absolutely want to. It will save you time, and those who swear by it say that it helps with the texture.
Blanching: For long-term storage, consider blanching. The process is quite effective in slowing down enzymes, helping maintain the fruit’s flavor and texture for longer.
We love blanching because it saves us from peeling the tomatoes one by one. All you need to do is cut a small x at the bottom of each tomato to loosen the skin during blanching.
Now, drop the tomatoes in a pot of boiling water for about a minute or two until the skins start cracking and slipping off.
Immediately cool the tomatoes by dunking them in a bowl of ice water. Once cooled, remove the skins with your fingers and transfer them into freezer-safe containers or bags.
Don’t forget to label them.
Freezing Whole Tomatoes: After rinsing the tomatoes, place them neatly in a plastic bag. Don’t overcrowd the bag or stack the fruits to avoid bruising and squashing.
Squeeze out excess moisture before sealing the bag. Place the bag carefully in the freezer so the tomatoes don’t bump into each other. Freeze them for a few hours.
Once frozen, they can be transferred to another container or bag full of frozen tomatoes.
If you have a rather large quantity to freeze, use a baking tray and line it with a cookie sheet or parchment paper.
Place the items in a single layer to freeze them faster and more uniformly.
After a few hours, transfer them into resealable freezer-safe containers and bags.
How to Thaw Tomatoes
When you’re ready to use them in a recipe, remove the whole tomatoes from the freezer and dip them in a bowl of tepid water. Remove the skins if you haven’t already done so.
Don’t feel let down if they don’t look or taste fresh. We did warn you that freezing or refrigerating tomatoes may cause them to lose their flavor. They won’t be good for a dish like Caprese salad, but you can still add them to soups, stocks, or sauces.
Other Ways of Preserving Tomatoes
1. Canned
Canning is a great way to relish your summer’s bounty all year long. You’ll need whole, firm, and disease-free tomatoes that are at their peak ripeness. Next, blanch and peel the tomatoes to prep them for canning.
Now, grab a large saucepan, some sterilized sealable jars, and citric acid, and follow any canning method, water bath, or pressure canner to get the job done.
Make sure the jars are properly sealed at the end of the canning process. Unsealed jars should be refrigerated and consumed within three days.
2. Pureed
Rinse, remove the core, and roughly chop the tomatoes. Put them in a pot, bring to a boil, lower the heat, and cook them until soft. Allow the cooked tomatoes to cool for a few minutes before blitzing in a blender.
Use a spoon to press the mixture through a sieve and remove any traces of skin and seeds. The puree you end up with should be smooth and slightly thick. You might want to cook it more if it’s too watery.
Transfer the puree to a sealable container and refrigerate it. It should stay good for about a week.
3. Dried
For fleshier tomatoes like Roma and cherry, dehydrating is a reliable way to prolong their shelf-life.
Here’s what you need to do:
- Preheat your oven to 250 degrees Fahrenheit.
- Halve the tomatoes and remove their core using a spoon or a knife.
- Now, cut them up roughly and toss them into a bowl.
- Sprinkle salt and drizzle olive oil on the pieces and give them all a good stir.
- Place the tomato slices, or chunks cut side up on a baking tray lined with parchment paper without about an inch of distance between them.
- Dry them for about two to three hours. Oven-dried tomatoes are not only great for snacking on but can also intensify flavor in stews, roasts, salads, sauces, and soups.
- Refrigerate them in airtight containers if you think you can get to them in a few days; otherwise, transfer them to freezer-safe containers and freeze them for up to six months.
How to Choose Tomatoes for Best Storage Results
How long your tomatoes last has a lot to do with how careful you were when choosing them.
When you next head to the local farmers market with your reusable produce shopping tote, remember to pay close attention to the color, feel, and texture to identify good-quality ones.
If you’re buying Roma, Beefsteak, or Heirloom tomatoes, go for ones that are bright red, firm yet a tiny bit soft to the touch, and boast smooth skin.
How to Store Cherry Tomatoes
When shopping for cherry tomatoes, the firmer and tauter, the longer they’ll last. Cherry tomatoes could be red, orange, or yellow, depending on the variety.
But make sure they have a deep, ripe color. Since cherry tomatoes are generally sold pre-packaged, you might not be able to inspect them closely.
In that case, buy only those that have smooth skin, haven’t burst, and don’t show signs of mold. As far as storage goes, apply the same tips and methods as above.
Final Thoughts
The sweet, tart, and tangy tomato is a kitchen staple all over the world. They are also incredibly healthy and loaded with powerful antioxidants.
With these simple and expert-recommended tips, you can enjoy your summer crop for days, weeks, and months.
While you’re at it, explore Organic Cotton Mart’s collection of eco-conscious bags and kitchen towels to make shopping and storing fresh produce a breeze. Each product is made with love and crafted to perfection using pure and certified organic cotton knit fabric.