Best Method recommended method with best effort-to-efficacy tradeoff 3-5 days
Counter Storage
- Do not wash until ready to eat
- Store at room temperature (65-70°F)
- Place stem-side down to prevent moisture loss
- Keep away from direct sunlight
- Produces ethylene—can ripen other fruits nearby
- Use promptly once fully ripe
Alternative another good method that's just different 3-5 days
Refrigerated (Ripe Only)
- Only refrigerate fully ripe tomatoes unripe tomatoes will not ripen properly in fridge
- Store in crisper drawer
- Let come to room temperature before eating restores some flavor lost from refrigeration
Freezing freezing method 8-12 months
Frozen
- Wash and core tomatoes
- Freeze whole, halved, or pureed skin slips off easily after thawing
- Place in freezer bags
- Best for sauces and cooked dishes
Long Term preservation methods like canning, dehydrating, pickling, fermenting 1-2 years
Canned
- Blanch, peel, and core tomatoes
- Pack into jars whole, diced, or crushed
- Add lemon juice for acidity
- Process using water bath canning
Long-term preservation
- Dehydration Suitable for drying/dehydrating. Learn about dehydration
- Freeze drying Suitable for freeze drying. Learn about freeze drying
Protect your produce
This item produces ethylene gas, which can speed up ripening/spoilage of nearby produce.
Fridge Friend absorbs ethylene gas, bacteria, odours, and excess moisture to make your food stay fresh longer.
Fun Facts
- Tomatoes are technically berries—and the world's most popular fruit by weight.
- Stem-side down storage reduces moisture loss through the scar where the fruit was attached.