Place slightly underripe tomatoes in a paper bag.

Add an apple or banana to speed up ripening with natural ethylene gas.

Check daily; remove tomatoes as soon as they’re ripe.

3. Refrigerate Fully Ripe Tomatoes

Only refrigerate tomatoes that are fully ripe to slow spoilage.

Allow them to come to room temperature before eating for the best flavor.

Wrap them individually in paper towels to reduce moisture contact.

4. Freeze for Long-Term Storage

Wash, core, and optionally peel tomatoes.

Freeze whole, chopped, or pureed in airtight containers or freezer bags.

Perfect for cooking later in sauces, soups, or stews.

5. Preserve with Canning or Jarred Tomatoes

Cook and can tomatoes using sterilized jars for shelf-stable storage.

Try making tomato sauces, salsas, or crushed tomatoes.

Properly canned tomatoes can last 12–18 months.

6. Dry or Roast Tomatoes

Slice tomatoes and dry them in an oven or dehydrator.

Store dried tomatoes in airtight containers with olive oil or in the freezer.

Roasted tomatoes also store well in the fridge for up to a week or frozen for longer.

Serving and Usage Tips: