Our tests have already shown that with very ripe tomatoes you intend to eat a few days down the line, the refrigerator is actually your best storage option (so long as you let them come to room temperature before serving). But did you know that the position in which you store those tomatoes can also have an impact?
Another summer, another article about how to properly store tomatoes. That's how it feels to me, anyhow. I get it, though. I love fresh-from-the-vine summer tomatoes almost more than any other food I can think of, and when I come home with a big haul from the farmers' market, I'd like those tomatoes to be at peak flavor and texture for the whole week, until I can replenish them.
See, tomato skins are really good at keeping tomato juices inside the tomato, but they have one defect: Moisture can escape from the tops, where the tomatoes were attached to the vine. This moisture loss can cause a plump tomato to turn soft and wrinkly. But don't worry—there's an easy way to fix that problem. All you have to do is remove any excess vine from the tomato, then store the tomato on a flat surface, like a plate, with the vine side down.
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