How to Store Tomatoes to Preserve Their Freshness and Taste

Juicy tomatoes are a great addition to various savory dishes and a few sweet ones. You can dry, can, or freeze fresh tomatoes to preserve their texture and taste. If you opt not to use these storing methods, unripe tomatoes will last about a week on countertops at room temperature and up to two weeks in the refrigerator. Canned tomatoes have a longer shelf life than fresh tomatoes, lasting up to eighteen months; however, canned options are not as nutritious as fresh tomatoes.

One of the best ways to store whole tomatoes long-term is in the freezer. Freezing fresh tomatoes from the farmers market or grocery store increases the shelf life by twelve to eighteen months. Use the frozen fruit for different tomato recipes, like Heirloom tomato salad, cherry tomato pizza, roasted Roma tomato sauce, and beef and tomato stew.

Refrigerate ripe tomatoes if you’re not ready to use them. Storing tomatoes in the refrigerator slows down the ripening process, as the cold temperatures preserve the tomatoes’ natural color, texture, and shape. Refrigerating the fruit also prevents early spoilage, as leaving ripe tomatoes on the counter increases enzyme activity and ripeness.

To preserve the freshness of your unripe tomatoes, store them on a countertop away from direct sunlight. Place your unripe tomatoes stem-side-down in a single layer. As your tomatoes ripen, they’ll release ethylene gas and turn bright red. Storing your tomatoes on countertops at room temperature is the best way to preserve the natural flavor of tomatoes, as refrigeration interferes with the chemical taste components.

Freezing fresh tomatoes is a simple process that requires minimal prep. You can freeze any tomato variety, including cherry tomatoes, beefsteak tomatoes, and green tomatoes, using the same process. Here’s a step-by-step guide:

• Wash and score the tomatoes: Rinse the tomatoes under cold water and pat them dry with a paper towel. Scoring tomatoes with a knife will make it easier to remove the skin. Simply flip your tomatoes upside down and cut an “X” on the bottom of each one.
• Blanch the tomatoes in hot water: Blanching is a food preservation technique that involves boiling produce in hot water and then dunking the vegetables in cold water to stop the cooking process. Bring a large pot of water to a boil and add a few tomatoes in at a time. Let the tomatoes sit in the hot water for about thirty seconds or until the skin around the score starts to peel. Remove the tomatoes from the boiling water with a ladle or slotted spoon and then dunk them in an ice bath. Once the tomatoes are cool, use a colander to drain the excess water.
• Place the tomatoes in the bag: Storing your tomatoes in a plastic bag prevents freezer burn. Fill the bag with your tomatoes, remove any excess air, and seal it shut. If you don’t have freezer bags, you can use an airtight container, such as a mason jar, to store your tomatoes in the freezer.
• Place the bag in the freezer: Place your bagged or jarred tomatoes in the freezer and use them within eighteen months.

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