July 13, 2009
When tomatoes go bad, there’s only one thing they’re good for, but that makes for a very long laundry day!
So how do we keep our tomatoes from going so bad that they can only be used as a damaging projectile? We’re in the middle of excellent tomato season now, and I usually buy a ton of them at the farmer’s market on the weekend. I know that storing them in the fridge is a huge no-no…it changes the texture and ruins the flavor. But is there anything else I can do to make my maters last until I can eat my entire haul?
Here’s a tip I read on Cook’s Illustrated. Store your tomatoes (at room temp) stem side down. Why, you ask? Two reasons:
- A tiny amount of air can exit through the cut stem end, allowing for dehydration and quicker spoilage
- That cut stem end can also be an entrance for bacteria and mold which will also lead to spoilage
Who knew? Now we do, and we can keep our tomatoes fresh for all those awesome summer dishes. LilSis’ Heirloom Tomato Salad with Basil Vinaigrette comes to mind!