How To Store Tomatoes So They Last Longer, According to Experts

My husband loves tomatoes. We tried growing them at home, but the squirrels and birds were the only ones who were able to enjoy the buffet. They always managed to tear down any screens or netting and left us with some bare stems.

Now, we buy tomatoes and store them on the counter (if they’re whole) and in the fridge (if they’re sliced). But no matter how we store tomatoes, the taste isn’t going to change, says Alexandra Kazaks, PhD, member of the Institute of Food Technologists’ Nutrition Division.

The Best Way To Store Tomatoes

“Once tomatoes are harvested, their flavor quality is largely set. The complex development of a delicious balance of acids, sugars, and aromatic compounds occurs on the vine,” Kazaks says. “After picking, no storage method can improve a tomato’s flavor; however, proper handling can slow dehydration and spoilage and maintain the taste and texture that was present at harvest.” 

Keeping whole tomatoes on the counter and sliced tomatoes in the fridge is the right thing to do, says Derek Azevedo, executive vice president of Bowles Farming Company, a sixth-generation, 12,000-acre farm headquartered in Los Banos, California.

“Storage doesn’t matter; as long as your house is 72 degrees or cooler,” says Azevedo. “They should keep just fine on the counter.”

Once sliced, however, then you need to put them in the refrigerator, he says. You may also need to refrigerate your tomatoes if they are becoming too ripe and you know you can’t eat them during their peak freshness. Then, let them come to room temperature before eating them.

How long tomatoes last—whether on the counter or in the fridge—depends on the variety. “Many heirloom varieties only last a few days, while some processing or Roma tomatoes could last 12 to 14 days or more,” Azevedo says.

The Upside-Down Method

Some tomato fans swear that for the best-tasting tomatoes, it’s important to take off the stems and store them stem-side down. Tomatoes lose their moisture through their stems, so by putting the stem side down, you keep that from happening.

“Removing the stem from tomatoes can actually damage flavor and freshness,” Kazaks says. “The stem scar (the spot where the stem was attached) is a weak and porous area where air, moisture, and microorganisms can enter, speeding up spoilage.”

However, if the stems have already been removed—like many grocery store tomatoes—then go ahead and store them stem-side down. “This can help retain freshness longer, meaning the tomato will taste better compared to one that deteriorates faster,” Kazaks says. “It’s a practical trick that’s worth using, especially if tomatoes are fully ripe and meant to sit on the counter for a few days.”

Tomatoes are more than 90 percent water, so they are very susceptible to dehydration, Kazaks says. She points out that tomatoes stored stem-side down lose only one to two percent of their weight over a three-day period, while those stored stem-side up lose seven percent.

“Storing tomatoes stem-side down helps slow spoilage and reduce moisture loss, keeping them fresher for longer. Fresher tomatoes naturally have better flavor, so this method indirectly supports better taste,” Kazaks says. “However, it cannot improve poor flavor—if a tomato is bland to begin with, no storage technique will change that.”

One More Storage Tip

The most interesting tomato storage technique is one Azevedo’s dad uses. He grows tomatoes in his garden and then harvests them fresh throughout the season.

“When it gets into the fall and the plants start to slow down (or a frost is coming), he cuts the plants off at the ground and hangs them upside down in his barn,” Azevedo says. “The barn stays cool and dark, and the tomatoes maintain plenty of airflow while hanging upside down.”

The tomato plants don’t make a lot of ethylene at that time. “But the green tomatoes will continue to ripen and taste great,” says Azevedo. “I’ve seen tomatoes stored like this for several weeks to months without going bad!”