Southerners love to grow their own tomatoes, astomato plantsare especially suited to home gardens.
Fresh tomatoes seem an iconic part of summer food.
Sometimes, the grocery store versions dont quite add up.
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Researchers explored why consumers are so dissatisfied with the taste of tomatoes in the store.
But after finding the perfect tomato, how do you store it?
And how long are tomatoes good for?
How Long Are Tomatoes Good For?
Fresh, ripe tomatoes will last from two to five days on the counter at room temperature.
Once they reach their desired color, they will typically be good to eat for about a week.
Tomatoes that have gone bad are typically soft or mushy, possibly with a rotting smell.
You may notice liquid coming out of a bad tomato.
The texture gets grainy, and both the color and flavor can diminish.
According to theSouthern LivingTest Kitchen, 60F to 65F is the ideal temperature for storing tomatoes.
They also note that you should keep your tomatoes out of direct sunlight.
Cherry tomatoes follow the same rules as larger varieties.
They can be storedin the container that you bought them inon the counter for optimal freshness and taste.
Cover the cut area with plastic wrap, or put them securely in anairtight containerto keep bacteria at bay.
Theyll only be good for a day or two, so plan to enjoy them soon.
Otherwise, theres a trick toripening tomatoesfaster.
Take a paper bag and place your tomato and a banana inside.
Roll the top to close it and check daily to confirm the tomato gets to the desired ripeness.
The banana releases a chemical, ethylene, that helps tomatoes soften and ripen.
The stem area of the tomato is its weakest point.
Moisture escapes from this area and bacteria can invade.
Peeled tomatoes are treated like cut tomatoes.
Once that protective skin barrier is cut, the time clock starts for the fruit to go bad.
If youpeel your tomatoes, you only have one or two days to fully enjoy them.
Stick with refrigerating whole ripe tomatoes for the longest usage time.
2016;113(44):12580-12585. doi:10.1073/pnas.1613910113
