Tomatoes are one of the most versatile and beloved ingredients in the kitchen, enjoyed year-round in countless dishes from fresh salads to hearty sauces. They bring vibrant color, juicy texture, and a burst of flavor that can brighten up just about any meal. However, as wonderful as they are, tomatoes have one frustrating flaw—they seem to spoil far too quickly.

You might bring home a beautiful batch from the grocery store or farmer’s market, only to find them turning mushy or losing their flavor in just a few days. The good news is that by understanding a couple of simple but important storage rules, you can keep your tomatoes fresher for longer and ensure they taste their very best. The first rule is to avoid storing tomatoes in the refrigerator. While it may seem natural to place fresh produce in the fridge to slow down ripening, this doesn’t work well for tomatoes. In fact, keeping them cold changes their texture and robs them of their signature flavor.

The natural chemical processes that develop a tomato’s sweetness and aroma are disrupted in cold temperatures, leaving them bland and mealy. The refrigerator also affects the cell structure of the tomato, which can cause the flesh to lose its firmness and turn mushy. Instead, tomatoes should be kept at room temperature, ideally in a well-ventilated spot away from direct sunlight. A kitchen counter or pantry shelf works perfectly, as long as the space is not too warm or humid. If your tomatoes are perfectly ripe and you need to slow the ripening just a bit to prevent spoilage before you can use them, you can refrigerate them for a very short time—but only as a last resort, and you should allow them to come back to room temperature before eating to help restore some of their flavor.

The second rule is something many people have never heard of, but it can make a surprisingly big difference in how long your tomatoes stay fresh: always store them stem-side down. The spot where the tomato was once attached to the vine is one of the most vulnerable points for air and moisture exchange.

When this area is exposed, air can seep in, and moisture can escape, both of which speed up the breakdown of the fruit. By placing the tomato with the stem end facing downward, you create a natural seal that helps lock in moisture and slow the ripening process. This position also reduces the chance of mold or bacteria entering through that small opening, further extending the tomato’s shelf life. This tip works well whether your tomatoes are sitting on the counter or stored in a pantry, and it requires no special tools—just a simple change in how you set them down. By following these two simple yet effective guidelines—keeping tomatoes out of the refrigerator and storing them stem-side down—you can extend their freshness and maintain that garden-fresh flavor for much longer.

These steps are especially useful during peak tomato season when you might buy or harvest a large quantity at once and want to make sure they last long enough to enjoy in a variety of recipes. Fresh tomatoes are at their best when their natural sweetness and acidity are in perfect balance, and preserving that balance starts with proper storage. The difference in taste between a tomato stored correctly at room temperature and one kept in the fridge is noticeable; the former is juicy, flavorful, and aromatic, while the latter can be dull and watery. This means your salads will be more vibrant, your sandwiches more satisfying, and your homemade sauces richer in taste.

Thanks to these little-known but highly effective tips, shared by PureWow, you can enjoy your tomatoes at their peak for longer without the disappointment of premature spoilage. With just a small change in your habits—resisting the urge to refrigerate and remembering the stem-side-down method—you can get the most out of every tomato you bring home. It’s a simple adjustment that pays off in fresher, tastier produce and less food waste, making your cooking experience more enjoyable and your ingredients more rewarding.