I’ll be honest; nothing tests my willpower quite like a perfectly ripe tomato. Whether it’s a simple tomato sandwich sprinkled with sea salt or a Caprese salad tossed together for lunch, I almost never leave a slice behind. But when I do, the question of how to store that cut tomato always pops up: fridge or countertop? And how do I keep it tasting as fresh as when I first sliced it?
If you’ve ever faced the same conundrum, here’s the good news – there’s a simple way to store cut tomatoes that will save their flavour, texture, and your grocery budget.
The Golden rule: Refrigerate it
While whole tomatoes often prefer the countertop, once you’ve sliced into one, it’s best to stash it in the fridge. A cut tomato is far more vulnerable to bacteria and will spoil quickly if left out, especially during warmer months. Chilling it won’t ruin the taste, as long as you know how to bring it back to life.
Tip: Take your cut tomato out of the fridge at least 30 minutes before you plan to eat it. Letting it warm back to room temperature helps revive its natural sweetness and juiciness.
Read more: How to put tomatoes to good use when you’ve got loads on your hands
How to store halves and slices
- Halves: Place the cut side down on a paper towel inside an airtight container. Use within two days for the best flavour.
- Slices: Store neatly in a container or sealable plastic bag with a piece of paper towel between layers. Eat them within three days while they’re still at their freshest.
For an extra barrier, you can tightly cover the cut side of a tomato half with plastic wrap before storing it.
What about diced tomatoes?
If you’ve prepped diced tomatoes for a salad or salsa, pop them in an airtight container in the fridge and use them within two days. Beyond that, their texture softens, and the flavour begins to fade.
If you have a mountain of ripe tomatoes and can’t eat them all, freezing is your friend. For cut or whole tomatoes, place them on a baking sheet to freeze individually before transferring to a freezer bag. They’ll keep for 4–6 months. Thawed tomatoes are best used in cooked dishes like soups, sauces, or stews since their texture changes.
The secret to making tomatoes last is not overthinking it; store cut ones in the fridge, keep them covered, and bring them to room temperature before serving. It’s the easiest way to enjoy every juicy slice without wasting a single one.
ALSO SEE: HOW TO OVEN-DRY TOMATOES
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