How to properly store tomatoes
Tomatoes quickly lose their flavor and aroma when they are cold. Scientists from the University of Florida want to find out why this is so. The tomato contains numerous volatile substances, which are also important for the ripening process and the taste of the tomatoes.
- As the term “volatile” already suggests, these substances have to be continuously reproduced. If the tomato is chilled, this no longer works.
- Accordingly, the fridge is the worst conceivable place to keep fruit.
- A dark place with a temperature between 12 and 18 degrees is optimal for tomatoes. The golden mean of around 15 degrees is the best temperature for storing the tomatoes. In addition, the place should be well ventilated.
- If you store the tomatoes at too high temperatures, they will quickly begin to mold.
- However, if you still have green tomatoes, you can definitely take advantage of the heat. For example, if you put them on a sunny windowsill, the fruits will quickly ripen.
- Plastic bags are also not really ideal for storage. Either store the tomatoes on a shelf, for example on a tea towel or use a flat bowl in which you place the tomatoes next to each other if possible.
- Just like apples, for example, tomatoes give off the plant hormone ethylene, which greatly accelerates the ripening process. Therefore, you should store the tomatoes alone, unless you have unripe fruit that you want to stimulate a little after-ripening.
Storing tomatoes for a long period of time
You can also store tomatoes for a few months if you prepare them appropriately. There are various options available to you for this.
- For freezing use fresh ripe tomatoes. The fruit must still be firm. Before you put them in the freezer bag, cut out the base of the stem. If you seal the freezer bag properly, the tomatoes will keep for up to a year.
- Of course, after defrosting, they won’t be as crisp. But they are great for cooking sauces or as a pizza topping.
- You can also boil the vegetables. After removing the stalk, pierce the tomato skin and then place the vegetables in the jars. Boil salted water and add it to the jar. Then close the jars tightly and sterilize.