It's Thursday night, and I have 15 lbs of cherry tomatoes that I would like to be perfect on Sunday. When I bought them at the farmers' market yesterday they seemed far from ripe, but they're getting pretty good right now. What can I do to slow down the ripening so they're perfect on Sunday? One website suggested putting them in the fridge, but I thought that would harm their texture in addition to slowing down the ripening. Should they be left open or covered? Room temperature or fridge? Thanks.
BTW, they're going to be tossed whole with fresh mozzarella (either the bocconcini or the regular size cubed) and pesto for a salad. A local downtown lunch place (Cafe Madeleine, for you San Franciscans) has cherry tomato - mozzarella - pesto salad on hand all the time and it seemed like an ideal low-maintenance dish for a summer open house for 100+ people.