Earlier this summer, I wrote about a tomato-storage test I ran that seemed to disprove the oft-repeated commandment to never refrigerate tomatoes. That test was based on just a few varieties of lesser-quality supermarket tomatoes, which left some questions unanswered. Specifically: How does this wisdom apply to really good, farm-fresh tomatoes that are perfectly ripe and ready to eat, and are there any more useful guidelines for storing tomatoes?
To find out, I’ve spent the past several weeks loading up on all kinds of fantastic tomatoes. Every time I went to the farmers market, I’d buy as many tomatoes as I could carry, then leave half on the counter and half in the fridge for at least a day before tasting them. Well, today, I’m here to gloat share my results, and they’re pretty clear: The refrigerator is frequently your best bet for storing tomatoes. FULL STORY http://www.seriouseats.com/2014/09/why-you-should-refrigerate-tomatoes.html