TOMATOES STORAGE .
As Harold McGee, our go-to guy for all food science questions, laid out in his book On Food and Cooking: “Tomatoes came originally from a warm climate, and should be stored at room temperature.” He notes that anything other than fully ripe tomatoes really suffer after refrigeration in every way—flavor development, coloration, and mealy texture.
However, the key phrase to pay attention to here is “anything other than fully ripe tomatoes.” Temperatures below 55° F (like the inside of your refrigerator) halt tomatoes’ flavor-producing enzyme activity. McGee notes that while fully ripe tomatoes are still susceptible to flavor loss when placed in the refrigerator, some of that enzyme activity can come back if they are allowed to recover for a day or two at room temperature before eating.-
Peak-season market tomatoes are already perfectly ripe, they benefit very little from extra time in the heat, and in many cases they are harmed by it, while the refrigerator does minimal harm once tomatoes are ripe.” They kept tomatoes in the fridge for up to 4 days no problem.
But what about tomatoes that aren’t quite ripe? You definitely shouldn’t put those tomatoes in the refrigerator. They need to stay at room temperature, ideally in a single layer out of direct sunlight. And most importantly for keeping them fresher longer, store them stem side down while they finish ripening.