A few weeks ago, I posted a query about onions that I kept on the counter sprouting and how to prevent this. More than a few people confessed that they refrigerate their onions, which I had never done before, but after finding out that quite a few people do that, I've started doing that, especially since the weather has been hot in this area and my apartment gets to over 100 degrees in the summer time.
Well, in the same vein, I feel like I'm going to get flamed or lectured at for confessing this, but I sometimes refrigerate tomatoes. Yes, I know they are supposed to be enjoyed room temp, and 80 percent of the time, I do this. I also know that the sugars turn to starch if you refrigerate them, so keeping them room temp keeps tomatoes sweeter. But when my apartment is over 100 degrees (as it was this weekend), I would sooner have an ice cold not-as-sweet tomato than one that is warm and fully sweet. So in this kind of weather, the tomatoes get refrigerated.
I keep them on the counter for as long as I can, and then the day of or before I plan to eat them, I stick them in the fridge.
Ok, thanks for letting me get my "crime" off my chest. Now I can go and enjoy my cold cold tomato salad guilt-free!
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