Do not refrigerate tomatoes until they are fully ripe — allowing to ripen at room temperature will result in more flavorful, juicy tomatoes.
Once fully ripe, place tomatoes in a plastic bag and refrigerate; bring back to room temperature before using.
To freeze: (1) Wash tomatoes and pat dry; (2) Leave skins on, or if desired, peel tomatoes by dipping in boiling water for 30 seconds to loosen skins; (3) Leave tomatoes whole or cut into pieces; (4) Place tomatoes in a single layer on cookie tray in freezer; (5) Once tomatoes are frozen, transfer to airtight containers or heavy-duty freezer bags and return to freezer.
Frozen tomatoes will become mushy when thawed and are best used in cooked dishes.
Freezer time shown is for best quality only — foods kept constantly frozen at 0° F will keep safe indefinitely.
Sources: For details about data sources used for food storage information, please
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