Every cooking article seems to be saying the same thing. “Don’t put tomatoes in the refrigerator.” You’ve probably heard it so many times that it feels like a rule. In reality, that’s only half true. The answer depends on whether the tomatoes are still ripe and what you do with them.
Do tomatoes need to be refrigerated?
Short answer: Immature tomatoes should never be refrigerated. When it gets cold, the ripening process stops permanently, creating a floury texture that never recovers. Ripe tomatoes don’t need to be refrigerated, but if you need more time, refrigeration is helpful. Cut tomatoes should be refrigerated within 2 hours and used within 3-4 days.
For information on shelf life and signs of complete spoilage, see our related article, “Do tomatoes rot?” Or see our complete food storage guide.
Important points
- Unripe tomatoes: Counter only. Do not put it in the refrigerator. Cold weather will permanently stop ripening.
- Ripe whole tomatoes: The counter is perfect for enjoying the flavor. If you need more time, your refrigerator’s lifespan will be extended by 2-5 days
- Store ripe tomatoes in the refrigerator: Bring to room temperature 30 minutes before eating raw.
- Cut tomatoes: Refrigerate immediately and store at room temperature for up to 2 hours.
- Cooked tomatoes and sauce: Refrigerate within 2 hours and use within 3-4 days.
- Store whole tomatoes, stem side down, at room temperature.
Why you shouldn’t put unripe tomatoes in the refrigerator
Tomatoes ripen through a process that involves ethylene gas and enzyme activity. Both of these processes require temperatures above about 50 degrees Fahrenheit to work. Placing immature tomatoes in a standard refrigerator (usually between 37 and 40 degrees Fahrenheit) stops the ripening process. It also won’t restart even when the tomatoes come back to room temperature. Tomatoes are permanently frozen in their unripe state.
In addition, cold temperatures cause cell walls to break down, resulting in a floury, gritty, or mushy texture. This texture change is irreversible. Unripe tomatoes taken out of the refrigerator won’t have the firm, juicy flesh of tomatoes that ripen naturally at room temperature.
For these reasons, unripe tomatoes are kept on the counter in a cool place out of direct sunlight until they are fully ripe. Only then is freezing an option.
Why the “Never refrigerate tomatoes” rule is too simple
This rule exists for a good reason. Chilling suppresses the volatile flavor compounds in tomatoes. In particular, cold temperatures reduce the levels of compounds such as cis-3-hexenal and related volatiles, which give fresh tomatoes their characteristic grassy, bright aroma. A study published in a peer-reviewed food science journal confirms this effect.
However, flavor suppression is largely reversible. Allowing refrigerated tomatoes to come to room temperature for 30 minutes before eating them fresh will restore much of the lost flavor. Additionally, America’s Test Kitchen found that ripe tomatoes stored in an airtight container in the refrigerator taste essentially the same as room-temperature tomatoes after they’ve rested. The key is an airtight container that prevents the tomatoes from absorbing foreign odors from the refrigerator.
In reality, the rules to follow are simpler. If you plan to use the tomatoes within a few days, storing them on the counter is best to preserve their flavor. If you need more time and want your tomatoes to come to room temperature before eating them raw, storing them in the refrigerator is the right choice.
When should tomatoes be refrigerated?
In some situations, it is appropriate to refrigerate ripe tomatoes. First, if your ripe tomatoes are nearing their best-before date and you don’t use them within 1-2 days, your refrigerator will extend the shelf life by an additional 2-5 days depending on ripeness, per USDA guidance. Second, if your kitchen is warmer than 75 degrees Fahrenheit, your counter will quickly overripe your tomatoes. In that case, it is better to refrigerate it to preserve the flavor. Thirdly, cut tomatoes always require a refrigerator. Cut surfaces are exposed to bacteria and must be kept cool.
For ready-to-cook applications such as tortilla soup, red lentil soup, and fresh salsa, refrigerating tomatoes beforehand will not affect the final dish. In cooked dishes, flavor compounds are changed by heat. Feel free to refrigerate tomatoes for the stove.
How to store tomatoes at room temperature
Storage at room temperature works best using a few simple techniques. Place the tomatoes, stem side down, on a plate or flat surface. This position prevents moisture loss from the porous stem scar and slows bacterial invasion. Storing them out of direct sunlight will generate heat and speed up overripening. Do not place them on top of each other as pressure points touching each other can cause bruising.
Keep tomatoes away from leafy greens and ethylene-sensitive produce. Tomatoes naturally produce ethylene gas, which accelerates the ripening and wilting of nearby vegetables. Having a bowl of tomatoes on the counter will slow down nearby fruit, which may or may not help depending on what you keep nearby. However, it won’t help if the tomatoes are on the counter or in the same refrigerator drawer next to salad greens.
How to store cut tomatoes
Place the cut tomatoes in the refrigerator immediately. The 2 hour room temperature rule applies. If cut produce is left out for more than 2 hours, it should be refrigerated or discarded. Store cut tomatoes cut side down in an airtight container with a dry paper towel to absorb excess moisture. Please use up within 3-4 days. Do not store cut tomatoes loosely wrapped in plastic wrap. This does not provide sufficient protection from air exposure or temperature changes.
Storage quick reference
See also
- Unripe whole tomatoes: Counter only. At room temperature until ripe. It’s definitely not a refrigerator.
- Ripe whole tomatoes: Store on the counter, stem side down, for up to 2 weeks. Alternatively, store tightly closed in the refrigerator for an additional 2 to 5 days. Bring to room temperature 30 minutes before eating raw.
- Cut the tomatoes: Place in an airtight container, cut side down, on paper towels, in the refrigerator. Please use up within 3-4 days.
- Cooked tomatoes or sauce: Store in an airtight container in the refrigerator for up to 2 hours. Please use up within 3-4 days. Freeze for up to 6 months.
Why unripe tomatoes stay cold
Tomatoes are native to warm climates and are classified as crops that are sensitive to cold weather. Cold damage occurs when exposed to temperatures below 50 degrees Fahrenheit, which destroys cell membranes and halts enzyme activity necessary for ripening. The resulting texture will be more mealy or grainy than firm and juicy. Unlike the chilled sweetness of potatoes, which at least makes the potatoes safe to eat, chilling of unripe tomatoes causes permanent damage to both texture and flavor. After cooling, no amount of counter time will fix it. This is also why tomatoes shipped in refrigerated trucks are often harvested underripe and treated with ethylene gas after delivery. Ripening stops in cold storage, and once the tomatoes arrive at the store, ripening is artificially restarted using ethylene.
Read more
Do tomatoes need to be refrigerated? FAQ
I have frozen unripe tomatoes. Have they fallen into ruin?
Unfortunately, it is. When unripe tomatoes are exposed to refrigerator temperatures, the ripening process stops and texture damage begins. Even if you take it back to the counter, it will not return to normal aging. Tomatoes will soften slightly when heated, but they won’t have the flavor, color, or texture of properly ripened tomatoes. The best option is to use it in prepared dishes, such as sauces and soups. In this case, texture is less important and the flavor increases regardless of the heat.
Can I put ripe tomatoes in the refrigerator?
yes. Refrigerating ripe tomatoes can extend their shelf life by 2 to 5 days beyond what is allowed on the counter, depending on their ripeness when they arrive. Instead, cold temperatures suppress volatile flavor compounds, reducing the fresh tomato aroma. To restore flavor, let refrigerated tomatoes come to room temperature for 30 minutes before eating them raw. When cooking, refrigerating ripe tomatoes first makes no difference to the final result.
How long can I leave cut tomatoes in the refrigerator?
The limit according to USDA food safety guidelines is 2 hours at room temperature. Bacteria then multiply rapidly in the exposed flesh. If the kitchen temperature is above 90 degrees Fahrenheit, that time frame is reduced to one hour. Cut the tomatoes, use only what you need, and instead of leaving the rest on the counter, immediately store it in an airtight container in the refrigerator.
Do cherry tomatoes need to be refrigerated?
The same rules apply. There are unripe cherry tomatoes lined up on the counter. Ripe cherry tomatoes can be left in the store for up to 1 to 2 weeks, or you can move them to the refrigerator to make them last longer. Cherry tomatoes have a tendency for mold to spread quickly between the fruits due to their thin skins and close contact within the container. Check daily and remove any soft or moldy items immediately. Refrigerating it in a shallow, airtight container will greatly slow the spread of infection.
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Source: Better Living – onbetterliving.com
