Tomatoes are one of the most versatile and delicious staples in the kitchen, enjoyed year-round in salads, sandwiches, sauces, and countless other dishes. Their bright color, juicy texture, and naturally sweet yet tangy flavor make them a favorite for home cooks and chefs alike. Unfortunately, as wonderful as tomatoes are, they have one frustrating drawback—they tend to spoil far more quickly than we’d like.

You might buy a beautiful batch from the grocery store or farmer’s market, only to find them turning soft, mushy, or flavorless after just a few days. The good news is that keeping tomatoes fresh and tasty for longer doesn’t require complicated techniques or special equipment. In fact, it comes down to just two simple but important rules that can make a world of difference in preserving their quality. The first and most important rule is to avoid storing tomatoes in the refrigerator. While many people, myself included, have automatically placed fresh produce in the fridge for years thinking it would help it last longer, tomatoes are an exception. Cold temperatures interfere with the natural ripening process that gives tomatoes their vibrant flavor and appealing texture. When placed in the fridge, the flavor compounds that develop at room temperature are diminished, leaving the tomato bland and watery.

The cold also damages the tomato’s cell structure, which is why refrigerated tomatoes often feel mealy instead of firm and juicy. Instead, tomatoes should be stored at room temperature, ideally in a spot with good airflow and away from direct sunlight, which can overheat and damage them. A countertop, open shelf, or pantry works perfectly. If your tomatoes are already ripe and you can’t use them right away, refrigeration should only be a last resort, and even then, keep them in there for the shortest time possible.

Before eating, let them return to room temperature to help restore some of their flavor. The second rule is something many people have never considered but is surprisingly effective—always store your tomatoes stem-side down. The small scar where the tomato was once attached to the vine is one of its most vulnerable points. This spot can allow air to enter and moisture to escape, which speeds up the breakdown of the fruit and increases the risk of mold or bacteria getting inside. By placing the tomato with the stem end facing downward, you create a natural seal that helps retain moisture and slows the ripening process.

This method is simple, requires no special tools, and works whether you’re keeping your tomatoes in a bowl on the counter or lined up on a pantry shelf. Following these two easy rules—keeping tomatoes out of the fridge and storing them stem-side down—can dramatically extend their freshness while preserving their natural taste and texture. This is especially helpful during the summer months when tomatoes are in peak season and you might bring home a large quantity at once.

Proper storage ensures that you can enjoy their full flavor over several days instead of feeling rushed to use them before they go bad. Fresh tomatoes that are stored correctly will have a juicier bite, a richer aroma, and a deeper, more complex flavor compared to those kept in the cold. This means your salads will be brighter, your sandwiches more satisfying, and your sauces more robust and delicious. It’s a small change in kitchen habits that pays off with better-tasting meals and less food waste. Thanks to these tips—originally shared by PureWow—you now have a simple, practical way to make the most out of every tomato you buy. The key takeaway is that a tomato’s quality depends as much on how you store it as it does on where you buy it.

So next time you bring home a batch of fresh tomatoes, resist the urge to pop them in the fridge and instead give them the room-temperature treatment with a stem-side-down position. This quick, easy adjustment can make all the difference in keeping them as fresh, flavorful, and enjoyable as possible for days to come.