Ripe tomatoes should be stored on the counter top in a cool kitchen then eaten or processed within a few days. Although lots of people suggest that storing them in the fridge negatively affects their texture and flavor, tests have shown that refrigeration after a few days is best to avoid rot. Bringing refrigerated tomatoes to room temperature improves flavor.
Tomatoes are a good source of Vitamin E (Alpha Tocopherol), Thiamin, Niacin, Vitamin B6, Folate, Magnesium, Phosphorus and Copper, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Potassium and Manganese.
- Botanically speaking, a tomato is a fruit. The government classified it as a vegetable in the late 1800s so it could be taxed under custom regulations.
- Colonial American gardeners grew tomatoes for their looks, but were afraid to eat them, perhaps because the plants resembled deadly nightshade.
- While tomatoes are perfectly safe and healthy to eat, their leaves are actually toxic!