6 tips for storing tomatoes and eating them safely

Tomatoes are a popular vegetable that have their peak season in summer, when they are most aromatic and nutritious. Although we are used to eating tomatoes throughout the year, the natural season for tomatoes runs from June to October, being the best months of July, August and September.

Complaints are often heard that tomatoes are not as tasty as before, but what happens is that they are consumed outside of their natural season, and that has consequences. There is also an abundance of greenhouse tomatoes, with a lower concentration of aromatic and nutritional substances than an organic tomato. Therefore, if you want flavor, Eat seasonal and organic tomatoes.

Tomatoes belong to the nightshade family and are made up of 94% water. This means that they are extremely low in calories (17 kcal per 100 g). It is rich in vitamin C, fiber and potassium. It also has phytochemicals such as powerful antioxidant lycopene that protects against cardiovascular diseases and collaborates with the immune system

With optimal storage, it is possible to keep tomatoes up to 14 days. However, it is best if they are consumed within a week.

1. Where to store tomatoes?

Do not put ripe tomatoes in a bag, container or similar. Store them in a basket, in an airy and dark place. Tomatoes need oxygen to develop their full aroma.

If possible, do not place the tomatoes one on top of the other, but rather side by side on a surface lined with kitchen paper; this way, these fragile vegetables won’t get bruised.

A A temperature of 12 to 16 ºC is ideal for tomatoes. Sweet little vine tomatoes like a slightly warmer temperature: they feel most comfortable between 15 and 18 degrees. The fridge is not a good place for them.

If you buy tomatoes with stems and flowers, do not remove them when you get home, as this will keep them fresh for longer. Wash the tomatoes just before eating them.

2. Can green tomatoes be eaten?

You should not eat unripe green tomatoes. contain poisonous solanine which, even if only in large quantities, can cause symptoms of poisoning.

Signs of too much solanine include breathing problems, sore throat, upset stomach, diarrhea and bodily pains.

You can wrap the green tomatoes in newspaper and then leave them at room temperature. A sunny windowsill is also a good place to let tomatoes ripen.

3. Can tomatoes be stored with other vegetables?

The tomatoes emit ethylene, a gas that induces ripening. So if you don’t want tomatoes to shorten the life of other fresh produce, store them separately.

Of course, you can take advantage of the effect of ethylene if you want to accelerate maturation of apples, bananas, cucumbers or bell peppers that are slightly green.

4. Can tomatoes be kept in the fridge?

Does it make sense to keep tomatoes in the fridge to prolong their life? The answer to the question is clearly no. The tomatoes they are sensitive to cold and should not be in the refrigerator.

In the fridge, the tomatoes they quickly lose their aroma, their flesh becomes floury, and they begin to mold early.

On the hottest days of summer, it is better to store tomatoes in the cool cellar or in a gallery in the shade and well ventilated.

5. Can tomatoes be frozen?

Yes, you can easily freeze tomatoes. However, due to their high water content, they become very soft after being frozen, so you can only use them to make sauces or soups.

6. What can be done with very ripe tomatoes?

When tomatoes have smooth, soft skin, it is a sign that they are past their prime. Very ripe tomatoes are no longer ideal for dishes like tomato with mozzarella, but They are perfect for keeping.

Tomatoes are also healthy when cooked or processed. In fact, the Antioxidant pigments are better absorbed when they have been cooked.

If mold appears on the tomato, you should no longer eat it. Due to the watery consistency, mold spores quickly spread throughout the fruit. Mold toxins are a health hazard.