Tomatoes (Storage + Cooking Tips)


Store heirloom and slicer tomatoes at room temperature as refrigeration may cause them to lose flavor and develop a mealy texture. Tomatoes let off a high amount of ethylene gas which speeds the ripening process, so don’t keep near produce that spoils easily. Check tomatoes regularly as one spoiled tomato could cause the rest to go bad very quickly.


Caprese Salad

Margherita Pizza

Fresh Tomato Salsa

Fresh Tomato Sauce

Fresh Tomato Soup

Tomato, Squash, and Red Pepper Gratin

Grilled Zucchini Caprese Stacks

Grilled Tomatoes with Basil Vinaigrette

Tomato Tart

Over-the-Top Tomato Sandwich


Tomatoes can be preserved in a number of ways, including dehydrating and freezing. You can also can tomatoes, but if you choose to do so please follow a trusted recipe to make sure you add enough acidity for safe storage.

To dehydrate tomatoes, wash and cut in half, then place cut-side up on dehydrator trays. Dehydrate until most of the moisture is gone. If you don’t have a dehydrator you can slow-roast in the oven. Bake the tomatoes cut-side up at the lowest temperature setting for about 3 hours or until most of the moisture is gone (this may take longer depending on the size and moisture content of your tomatoes). Store dried tomatoes in an airtight container at a cool temperature for use in pastas, pizzas, salads, and more.

Freeze tomatoes by first slow-roasting them. Cut tomatoes in half, drizzle with olive oil, salt, and pepper, then roast at 300 degrees F for about two hours (check every half hour to make sure they don’t burn). Let cool, then transfer to a freezer-safe airtight container and freeze.