On Tuesday, September 9, 2014 9:53:33 PM UTC-7, sf wrote:


My methodology has always been to leave tomatoes on the countertop until "just right" and then refrigerate the ones that won't be used in the next day or so.
This goes for store bought or home grown.

Right now I have a big bowl full of cherry tomatoes a friend gave me that were picked ripe. They are in the fridge because don't want them to get past that perfect stage. I'm eating them like candy, and they are so sweet they are great cold.