Home Cooking


my tomatoes are getting ripe too soon


Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Home Cooking 5

my tomatoes are getting ripe too soon

david kaplan | Aug 18, 2006 03:29 AM

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.

Want to stay up to date with this post?

Recommended From Chowhound