Keep unripe tomatoes at room temperature, stem side down, away from sunlight for even ripening without losing flavor.
For ripe tomatoes, store them in a single layer on a cool counter or pantry shelf to maintain their juiciness and texture.
Never refrigerate tomatoes unless fully ripe; the cold can dull their taste and make them mealy in texture.
Slice tomatoes only when ready to eat, and if leftovers remain, store them in an airtight container in the fridge.
Blanch and freeze tomatoes if you have a surplus, keeping their flavor intact for soups or sauces later.
Wrap individual tomatoes in paper towels if storing for more than a week to avoid moisture buildup and spoilage.
Check stored tomatoes regularly and remove any that start to spoil to prevent spreading to others nearby.