How to Pick, Store, and Use Tomatoes

If there’s one veggie-fruit that screams summer, it’s tomatoes. Whether it’s a juicy heirloom from the farmers market or a handful of cherry tomatoes straight from the garden, tomatoes are the MVPs of quick meals and fresh flavor. In this post, I’ll walk you through everything you need to know to make tomatoes your weeknight dinner heroes, from how to pick the best ones to my favorite ways to use them in veggie-forward recipes.

Tomatoes are so versatile, and honestly, once you get the hang of choosing and storing them right, you’ll always want a few varieties on hand.

How to Pick the Best Tomatoes

Not all tomatoes are created equal—there are beefsteaks, Romas, heirlooms, grapes, cherries... and they all shine in different ways! Here's what to look for:

• Smell: Good tomatoes smell like summer. That deep, earthy, tomatoey aroma at the stem end? That’s your sign.
• Skin: The skin should be smooth and free of wrinkles or cracks. A little give when gently squeezed is okay, but avoid anything mushy.
• Color: Go for rich, vibrant colors—whether it’s deep red, golden yellow, or even striped heirlooms. Dull or pale tomatoes? Leave them behind.
• Heft: A ripe tomato should feel heavy for its size, which means it’s juicy inside.

How to Store Tomatoes

Storing tomatoes is one of those things that people have very strong opinions about (don’t worry, I’ve tested it all for you). Here’s what works best:

• Fresh and uncut: Store ripe tomatoes on the counter at room temperature, stem-side down. They’ll last 2–3 days and taste their best this way.
• Overripe or soft: Pop them in the fridge to slow down the spoilage—but bring them back to room temp before eating to get their flavor back.
• Cut tomatoes: Wrap them tightly or place in an airtight container and refrigerate. Use within 1–2 days.
• Freezing: Yes, you can freeze tomatoes! Great for sauces. Just core them and freeze whole—no need to blanch.

Tips for Cooking with Tomatoes

• Season simply. A pinch of flaky salt and a drizzle of olive oil is often all they need.
• Don’t refrigerate too soon. Unless they’re overripe, let them sit out to preserve flavor.
• Make-ahead tip: Cherry tomatoes roast beautifully and can be stored in olive oil for up to a week.
• Don’t waste the juice! That tomato liquid at the bottom of your cutting board? Stir it into vinaigrettes, sauces, or soups.

When Are Tomatoes in Season?

Tomatoes are at their peak from late June through early September in most of the U.S. and Canada. That’s when they’re juicy, affordable, and just bursting with flavor. Of course, you can get hot-house and imported tomatoes year-round—but nothing beats the real deal in midsummer.