It can be hard to resist placing a tomato on the softer end of ripe into the fridge, hoping it'll last a few more days. But Scott Daigre and Jenn Garbee, authors of
Tomatomania, advise against this. The cold temps destroy the flesh's delicate, flavor-packed membranes, and make tomatoes mealy and tasteless. If those beauties you've been ripening on the
windowsill split or get too squishy, you can actually freeze them, say Daigre and Garbee. Once they've thawed, you won't want to eat them raw, but they'll be great in sauces, soups or other dishes you cook on the stove. Freeze them whole (first, place them on baking sheets; then, once frozen, transfer them to freezer), slip the skins off after they defrost (they'll slide right off) and enjoy.
