Place not fully ripened tomatoes in a large plastic covered bowl with holes drilled in the top. The cover traps the tomatoes' natural ethylene gas and speeds up the ripening process; the air holes allow proper air and moisture circulation.
Green tomatoes will ripen when stored in a warmer spot with temperatures between 65 and 70°F (18.3 and 21.1°C). The tomatoes can be stored in a cooler location, but will take longer to ripen. In this state, you can hold tomatoes 4 to 6 weeks.
Tomatoes are sensitive to chill-injury, store on your counter at room temperature between 65 and 70°F (18.3 and 21.1°C). Do not refrigerate unless necessary, such as extra-ripe tomatoes which helps to slow down the ripening process. Refrigeration causes tomatoes to lose flavor and nutrients.
Peeled, seeded pulp will hold in the refrigerator for 2 to 3 days if covered well.
Set tomatoes on a rack without touching each other. Tomatoes that have started to turn red can be held in a dark area with temperature of 55 to 60°F (12.8 and 15.6°C)s. The storage spot must be humid but not damp, or the tomatoes will rot. And if possible, a temperature of 85°F (29.4°C) is actually ideal.
Tomato sauce freezes great.
Whole or peeled tomatoes can be frozen in plastic bags for use in cooked meals later. However, this process does alter the taste and texture of the tomatoes.
Standard and plum tomatoes are excellent for canning.
There may be several thousand varieties of tomatoes, but the following 4 classifications are most commonly used:
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