FoodLabs Guide to Juicier Tomotes

[hunter]

Interesting read & video: http://www.seriouseats.com/2017/06/best-position-to-store-tomatoes-upside-down.html

[BigVanVader]

Oh wow good to know, thanks for posting!

[Gardeneer]

Most tomatoes are juicer than paste type. I have this strain of Stupice that is loaded with juice. Juliet on the other hand has very little juice.
When I am making sauce , I smash them, let it boil a little and can some of the juice. Or might use it to make soup with.

[Father'sDaughter]

I had already learned about the stem side down technique, but this is the first time I've seen any mention of storing them in the fridge then letting them come back to room temp before serving. I always thought the fridge was a big no-no. I'll have to try this once my garden starts producing enough to experiment with.

[Labradors2]

My FIL always said that not removing the stem was the best thing to keep them fresh

Linda

[JohnJones]

Good info. I have little doubt the stem down storage is a good technique, but I'll have to test the fridge storage. As cold as I keep my fridge it seems it could be detrimental to a delicate tomato, but maybe not.

[oakley]

That makes sense on many levels. Kenji is shopping markets for the most part. A beef
i have with market growers to brag vine ripened. I want a blush or two so they can
ripen over the week up-coming on my counter. Then if i have one or two getting soft
i slice and freeze immediately. Or one i want for the next day i may fridge if ripe.

Does slow down the ripening. If chilled. (24 hrs max for me) Still tasty.

Yes, fridge tomatoes is a no-no. But knowing when it can be a 'holding' pattern during
massive harvest when so many are ripening on the counter...a few for the next day that
are ripe i find a fridge near the front, less chill, is fine.

[Father'sDaughter]

I may just have to move some product out of my mini-wine-fridge-turned-craft beer-fridge and make it a holding fridge for tomatoes this summer. I use it for the stouts and porters that need to be served at warmer temps, so it should be a good option!

[BigVanVader]

I've had frigded maters...bleh

[oakley]

Originally Posted by BigVanVader

I've had frigded maters...bleh

I grew up on the three pack cello toms from the grocery...hated them. Never liked
tomatoes in my youth. My mom, 89 now, still buys them. I had a dozen ripening
heirlooms on the sink window a few years ago, beauties. The next morning i was
horrified she put them in the fridge. (she even said 'Martha says to never put tomatoes
in the fridge')...lol.

She just does it. Fortunately i had a full crate of blush in the truck bed. Well out of her
reach.

The fridge is not a place for a tomato unless a very perfect ripe one is needed the next
day...best in the fridge. Cold temps will hold that beauty for a short time. Better than
over-ripe imo.

[GrowingCoastal]

Originally Posted by BigVanVader

I've had frigded maters...bleh

That is what I found.

The article says to wait for them to get to room temp after coming out of the fridge. I wonder if that makes a difference? I can't recall if I ever did that waaaaaaay back when, when i might have put a tomato in the fridge.

I can only remember one, tomatoes with deviled eggs on a plate, episode and yech! the tomatoes made me apologize. That was in 1974. I have never refrigerated an uncooked tomato since and don't kinow any tomato eater here who does.

Would it help people living in the hot humid south? Do tomatoes last sitting on a counter for several days there?

[dmforcier]

Originally Posted by Father'sDaughter

I always thought the fridge was a big no-no.

With some things - notable avocado - it is. But tomatoes and peppers do very well as long as you regulate the humidity (no sealed containers) and don't set them under a cold air vent where they can freeze. I've kept peppers 6 months in the fridge. Letting a tom come back to room temp makes good sense. Cold suppresses flavor.


Stem down, eh? Good to know.

[dmforcier]

You guys that don't like the taste of refrigerated toms, is it because the tom picked up foreign flavors in the fridge? I've had that happen with a few things, but not toms. Maybe I'm just growing thick-skinned ones.

[Gardeneer]

IMO , frig just slows down the aging process. If tomato is fully ripe it is best to keep in frog. If not, sitting on the counter can help it to finish the ripening.
I never put store bough tomatoes in the frig because always they are not fully ripe.
And of course, if you are eating it fresh, let it get to room temperature first. But for cooking it make no difference.

[Dark Rumor]

I put a big slice of Neves Azorean Red in the fridge tonight, will see how it is tomorrow morning with breakfast.