5 tips to make your tomatoes last longer!

1. No fridge (at least at first!)

It sounds contradictory, but the cold can be the enemy of overripe tomatoes. Storing tomatoes that are still firm in the fridge interrupts the natural ripening process and directly affects their flavor - they become a bit "mealy" and bland.

Ideally:

• Store green or firm tomatoes outside the fridge, in a cool, airy place.
• Only put them in the fridge when they are very ripe (and you won't be using them soon). The cold temperature will slow down deterioration.

2. Avoid stacking: they crumple easily

Tomatoes are sensitive to touch and pressure. If you tend to throw them all together in a bowl, know that this contributes to early rotting.

The trick:

• Leave them in a single layer, with the stem side facing down. This reduces the entry of air through the most sensitive part of the fruit, reducing moisture loss.

3. Cherry tomatoes? Use a jar with a lid

Cherry or grape tomatoes last longer when stored correctly.

How to do it:

• Wash, dry well and store in a glass or plastic jar with a lid (or even an airtight jar).
• Keep in a cool place, or in the fridge if they are already very ripe.

Extra tip: putting a paper towel in the bottom of the jar helps absorb extra moisture and prevents mold!

4. Any chopped tomatoes left? Save it from waste!

If you've used half a tomato and have another piece left over, don't throw it away. But beware: cut tomatoes should go straight into the fridge because they are more vulnerable.

How to store:

• Store the cut side down on a saucer or jar and cover with plastic wrap or a lid.
• Consume within 2 days.

5. Want to keep for weeks? Make tomato confit or freeze it!

If the idea is to extend the shelf life as much as possible, there are two powerful ways:

a) Confit:

• Cut the tomatoes in half, season with salt, herbs and olive oil.
• Roast over low heat for about 2 hours.
• Store in a sterilized jar, covered with olive oil. They can last up to 10 days in the fridge!

b) Freeze:

• Wash, cut into cubes or halves and freeze in bags or jars.
• You can use them later in sauces, soups and stir-fries - the flavor remains, even if the texture changes a little.

Quick summary of best practices:

• Keep them out of the fridge while they are still green
• Leave the stem down
• Keep without stacking
• Freeze or refrigerate to last MUCH longer
• No excess moisture!

Sources:

1. University of California Extension Service (UCANR)

2. Brazilian Institute of Horticulture (IBHort)

3. Embrapa Good Practices Guide (Brazilian Agricultural Research Corporation)