Tomatoes: the fridge ruins them, so store them at room temperature this evening.

Do you reflexively store your tomatoes in the fridge? Many do, yet the results are often disappointing. This clear guide will help you find the fragrance and texture that make all the difference.

Why the fridge ruins the taste of tomatoes

When temperatures drop below 10°C, ripe tomatoes lose their active enzymes. As a result, the flesh becomes floury, then watery. What’s more, the skin shrivels and loses its luster. You lose some of the pleasure.

At room temperature, the aromatic pathways continue to work. As a result, the bouquet remains full and the texture holds better. Place them in the shade, away from hotplates and the oven. A simple basket is often sufficient.

The simple and often forgotten place in the home

Aim for a cool, ventilated, dark corner for your tomatoes. A pantry, a high shelf or a work surface away from the fire is ideal. That way, air can circulate and humidity won’t stagnate. Keep a little space between each fruit.
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To

limit bruising, place tomatoes in a single layer. Also, avoid baskets full of very ripe fruit. If you want to accelerate ripening, place them close to a banana. Turn the basket over regularly and check for soft spots.

In the event of a heatwave, a short break in the cold can help. Place them in the least cold tray for up to one night. Then bring them back to room temperature before serving. In this way, the fragrance rises to the surface.

• Choose fruit that is barely supple, without blemishes.
• Avoid shocks during transport.
• Leave ventilation space around the basket.
• Keep them away from direct sunlight and heat sources.
• Check daily and cook fragile subjects.

Temperature, light and weather: the trifecta for tomatoes

Aim for a temperature range of 12 to 18°C and a dry location. What’s more, direct light accelerates defects. For tomatoes that are already red, opt for stable shade. You’ll gain 1 to 3 days of gustatory pleasure.

No specific product (brand + model/exact commercial name) is mentioned in the article provided.
The article deals solely with tomato preservation tips without mentioning any specific commercial references.

Check the smell and stem every day. A vinegary note signals the end of life. For crumpled but healthy tomatoes, cook them in sauce or soup. In short, remove any moldy fruit to protect the rest.

What to do with tomatoes already in the fridge?

Take them out several hours before the meal. In this way, the aromas gradually come to the fore. For tomatoes intended for cooking, cut and season immediately. This way, the heat compensates for the loss of flavor.

Reduce waste by sorting fruit regularly. Also, turn very ripe fruit into a coulis for freezing. A quick spread can be made with garlic, oil and salt. Stale bread salad also captures the juices.

Practical ideas for cooking ripe tomatoes

Add salt after cutting to preserve the crunch. This way, your tomatoes keep their juice without washing out. Add olive oil, sweet vinegar, herbs and a little salt. As a result, the flesh reveals more of its sweetness.

Roast in the oven at 160°C with a pinch of sugar. Slow cooking concentrates flavors. A drizzle of oil fixes the aromas. Serve with pasta or fish.

At the market, opt for seasonal produce and clean smells. And avoid knocks during transport. Store fruit in a rigid tray, in a single layer. From now on, you’ll know where to put them to keep their brilliance.

• Tomatoes